Pattypan squash ~ I don’t believe I’ve ever seen it in the produce section of the grocery store or at the farmers' markets here.
|Photo credit: liseed.org|
Anyway, they caught my eye at a specialty market recently as they are colorful and resemble tiny flying saucers with ruffled scalloped edges. I bought a pound of them and when “Googling,” learned they are a summer squash. The name “pattypan” derives from “a pan for making a patty.” The ones I bought were yellow, but they can also be white or green. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.
Pattypan squash has creamy flesh on the inside that is somewhat sweeter than other summer squash. This recipe is adapted from one by Bon Appétit. The squash has a mellow taste, being sautéed with spinach that is perked up with plenty of garlic. Do not sauté for long as the squash can turn to mush quickly. I will be looking for the cute pattypan squash at the farmers' markets here soon!
Garlicky Pattypan Squash with Spinach
2 tablespoons olive oil
1 medium Vidalia onion
1 pound small pattypan squash
4-5 cloves garlic, crushed
2 cups fresh spinach leaves or frozen and drained well
Salt and seasoned pepper, to taste
2 tablespoons lemon juice
Parmesan cheese, for sprinkling
Heat skillet to medium-high and add oil.
Add onions and sauté until almost tender.
Reduce heat to medium.
Stir in squash and garlic and sauté until squash is tender and can be pierced with a fork.
Combine spinach with the squash mixture and cook until spinach is wilted.
Season with salt and pepper.
Squeeze lemon juice over all.
Sprinkle Parmesan on top and serve.
Be sure to visit my friend, Linda, at My Kind of Cooking! She gives great tips on Tuesdays and great easy recipes on Fridays.