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Slow-Sauteed Pattypan Squash w/ Onion and Parsley
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Serves/Makes:4 as a side dish

  • 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
  • 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.
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.

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