Per Serving: $0.52
You know those little tiny gourd-like things that are oh-so-pretty but, uh, kind of strange?
Well, they’re called Pattypan Squashes! They’re also called Sunburst Squashes, which is a name that seems less authentic but much more fun. These little beauties are found in spring and summer. I happened upon a free bag of them this weekend (love it when people have extra vegetables to give me!), and I was determined to find a simple preparation that wouldn’t sacrifice their beauty. I found it!
This pattypan squash is a little buttery, and apparently they’re the most tender when they’re small and young, but I saw a lot of recipes with massive squashes that you can stuff with various ingredients. Mine were small, so that was out of the question. I was determined to make these using ingredients I already had on hand to serve for dinner with a couple of friends. We were already having pasta, broccoli, and homemade sprouted wheat bread, so this was kind of a last-minute add-on, but it was so easy!
For all the meat fanatics out there, I’d suggest trying this recipe with a little bacon or pancetta – just toss it in while you’re cooking the onions and let it infuse all the other ingredients. Now you know what to do with these funny little squash if they show up in your CSA or go on sale at the grocery store! (Which, by the way, should be happening pretty soon. Look for them in a few weeks at $1.50-$2.00/ pound.) I’m pretty sure you could make this same basic recipe with any variety of summer squash, just chop it up into chunks and cook it for only 15 minutes or so, checking regularly to make sure it doesn’t turn to mush.Print
- 1/2 medium onion, sliced into wedges
- 1 clove garlic, crushed and minced or sliced
- 2 teaspoons tomato paste
- 2 Tablespoons olive oil
- 4 Tablespoons broth or water
- 1.5 pounds pattypan squash, trimmed and left whole
- salt & pepper to taste
- 2 Tablespoons fresh parsley
- juice from 1 lemon wedge
- Place a large (deep-ish) pan over medium heat (I used a 3-quart cast iron pan). Warm a little oil and add the onions. Sauté until translucent and fragrant, then add the garlic and cook for 1 minute.
- Add the tomato paste, 2 Tbsp oil, and broth and mix well, then add the squash and season with salt and pepper. Mix again.
- Cover and reduce heat to low-medium for about 15 minutes. Stir and replace cover, cooking another 10 minutes or until squash is tender. Top with a squeeze of lemon juice and the fresh parsley and serve.
- Category: Side Dish