Sauteed Pattypan Squash Food

PATTYPAN SAUTE

Steps:

• In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

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.

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.

STUFFED PATTYPAN SQUASH

Steps:

• Heat oven to 350°F.
• Heat 1 inch water to boiling.
• Add squash.
• Cook 6 to 8 minutes or until crisp-tender, drain.
• Cut off stem ends. Hollow out squash; reserve squash shells.
• Chop squash meat finely.
• Mix squash and remaining ingredients except cheese.
• Spoon 1 heaping tsp filling into each squash shell.
• Sprinkle with cheese.
• Place in ungreased square pan (9x2x2 inches).
• Bake uncovered 10 to 12 minutes.
• Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
• Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
• Hollow out and fill squash shells as directed.
• Place in square dish.
• Cover tightly and microwave 2 to 3 minutes or til hot.
• *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
• Spoon 1 heaping Tbsp filling into each squash shell.

MOM'S STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees.
• Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
• Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
• Turn off heat, add cheese and crushed saltines to white sauce and stir.
• Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
• Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
• Fill squash with the sauce, pouring the excess over the top.
• Bake for about 15 minutes, or until done.
• Note: If using table salt, use only a pinch rather than 1/8 t.

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees.
• Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
• Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
• Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
• Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
• Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.

PATTY PAN SQUASH SAUTE

Steps:

• Clean and cut the squash in half and reserve.
• In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
• Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
• Season with salt and pepper.
• Bon Appetit!