Slow-Sauteed Pattypan Squash w/ Onion and Parsley

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Slow-Sauteed Pattypan Squash w/ Onion and Parsley

Recipe Information
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.

Recipe Information

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.