Source:

Charli

Serves/Makes:4 as a side dish

Ingredients

• 2 tbsp (30 ml) extra-virgin olive oil
• 1 medium onion, minced
• 1-1/2 lbs (.7 kg). small pattypan squash, (each the size of a golf
• ball), halved
• salt
• 2 tbsp (30 ml) minced fresh parsley leaves

Preparation

• Heat the oil in a large skillet.
• Add the onion and saute over medium heat until softened, about 3 minutes.
• Add the squash and stir to coat well with the oil and onion.
• Sprinkle generously with salt.
• Reduce the heat to medium-low.
• Cook, stirring occasionally, until the squash is tender and golden brown in spots, 20 to 30 minutes.
• Stir in the parsley and adjust the seasonings.
• Serve immediately.

Comments

Small pattypan squash, each the size of a golf ball, can be halved and sauteed very slowly to make them especially sweet-tasting. Because of their size and high skin-to-flesh ratio, they hold their shape better than other squash and are my first choice for this preparation. However, small zucchini cut into 3/4-inch-thick rounds could be handled the same way.