BRAISED PATTYPAN (SUNBURST) SUMMER SQUASH
Steps:
- 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.
PATTYPAN (SUNBURST SUMMER SQUASH)SLICED & FRIED
One of my dear friends, dropped off some fresh produce. Cukes, Zucchini,and this lovely (Sunburst)yellow Pattypan Squash. I hope you enjoy this little fast and easy recipe. I fried it in a skillet on top of the stove. I am sure a you can oven fry it also. I love horseradish sauce, you can use any dip you have a taste for. Same...
Provided by Nancy J. Patrykus
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Peel the squash.
- 2. Cut it in half.
- 3. Then slice, and remove the center seeds.
- 4. Beat together the eggs, salt & pepper.
- 5. Put the cornmeal in a bowl.
- 6. Start dipping the squash, first in the egg, then the cornmeal. Put on a plate, ready for frying. Heat oil. Fry a couple slices, at a time.
- 7. When fried, place on a rack with a paper towel under the rack. Get your dip ready, and serve. Hot and crunchy...YUM!
- 8. PATTYPAN SUMMER SQUASHS... below. SUNBURST.......is yellow STAR SHIP......is dark green PETER PAN......is light green PAPAYA.........is mainly yellow with a hint ...............of green and shaped like a papaya.
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!
Provided by magpie diner
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
- Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
- Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
- Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
- Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
- While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
- Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
- When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
- Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6
STUFFED SUNBURST PATTYPAN SQUASH
This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!
Provided by Kat in Texas
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam whole squash until tender; drain and cool.
- Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
- Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
- Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
- Salt and pepper to taste.
- Fill squash shells with the above mixture.
- Top with the reserved bread crumbs and parmesan.
- Refrigerate until ready to cook.
- Bake at 350 F for 40 minutes, or until tops are brown.
Nutrition Facts : Calories 331.9, Fat 24, SaturatedFat 14.1, Cholesterol 77, Sodium 346.1, Carbohydrate 16.7, Fiber 0.6, Sugar 1.9, Protein 15.3
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