Garlic Herb Pattypan Squash Food

GARLIC-HERB FRIED PATTY PAN SQUASH

Steps:

• Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

ROASTED HERB-GARLIC PATTY PAN SQUASH

Steps:

• Preheat Oven to 350
• Wash the squash, cut off top stem. Cut the Patty pan into bite size pieces.
• Thinly slice the garlic
• Add Patty pan squash to a casserole dish. Toss the squash with the olive oil. Add 1/4 cup of water or fat free chicken broth.
• Toss the garlic, fresh oregano, salt and pepper on the squash
• Put the tomatoes on top of the squash
• Bake for 45 minutes. Cook for an additional 15 minutes if squash is not soft. This is done when you can easily press a fork into the patty pan.
• Sprinkle the top with goat cheese and serve.
• Enjoy!!!!

HOW TO COOK PATTY PAN SQUASH

Steps:

• Preheat the oven to 425 °F (218 °C) and grease a baking pan. Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan.
• Trim the ends off of the patty pan squash and cut each squash in half. Place 1 1⁄2 pounds (0.68 kg) of small rinsed patty pan squash on your cutting board and use a small knife to cut the stem and bottom tip from each squash. Then, cut each squash in 1/2. If your patty pan squash are larger than 4 inches (10 cm) across, cut them into quarters instead.
• Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Pour 1 tablespoon (15 ml) of olive oil into a small bowl and add 2 minced cloves of garlic along with 1/2 teaspoon (2.5 g) of salt. Stir or whisk in:Tip: If you'd rather use fresh herbs, lay 1 sprig of fresh thyme and 1 sprig of fresh thyme over the squash when you put it in the pan. Then, remove the sprigs before serving the squash. 1/4 teaspoon (0.5 g) of dried oregano 1/4 teaspoon (0.5 g) of dried thyme 1/4 teaspoon (0.5 g) of ground black pepper
• Put the squash in the pan and toss it with the oil mixture. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil.
• Put the squash in the oven and roast it for 10 to 15 minutes. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again.
• Scatter 1 tablespoon (4 g) of minced parsley over the squash. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

SAUTEED PATTYPAN SQUASH

Steps:

• In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
• Cook, stirring, until squash is tender and golden brown, about 8 minutes.
• Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.