The Leafy Cauldron

Fun and Fresh Food

Monday Vegetable Spotlight: How to Cook Patty Pan Squash!

July 28, 2014 by theleafycauldron

Ah, they’re so cute! I love the look of this summer squash so much. They’re very comparable to zucchini, if you’re wondering what they’re like. If they’re babies like the ones I had, they’ll have a higher skin to flesh ratio than zucchini.

pattypan011Roasted Patty Pan Squash with a Lemon-Olive Dressing
Serves 2

12 baby patty pan squash, stems trimmed
1 teaspoon extra virgin olive oil
1/4 teaspooon salt

Preheat oven to 400 F. Lay out the squash on a baking sheet. Drizzle the olive oil over the squash and sprinkle with salt. Bake for half an hour, turning once over, until they are nicely browned. Set aside to cool and make the dressing.

Lemon-Olive Dressing

3 tablespoons extra virgin olive oil
1/2 teaspoon lemon juice
Juice of one lemon
1/4 teaspoon salt
1 teaspoon fresh lemon thyme leaves
1/2 teaspoon agave nectar (or brown sugar), or to taste
2 large green olives, minced
1 garlic clove, minced

Whisk together all the ingredients until smooth. Pour over the roasted squash while it’s still warm. I tossed mine together with shredded purple cabbage, but that’s not necessary. Eat cold or while still hot.

IMG_0001

Sauteed Patty Pan Squash and Carrots
Serves 2

1 teaspoon non-dairy margarine
1 teaspoon extra virgin olive oil
12 baby patty pan squash, stems trimmed and cut in half
1 medium carrot, peeled and sliced thin
1 small onion, peeled and sliced thin, any kind
1 teaspoon dried basil
5 cloves of garlic, diced
1/4 teaspoon salt

In a large skillet, heat the margarine and oil over medium high heat. Add the squash, carrot, and onion and sautee for several minutes. Once the squash have started to release their juices, add the basil, garlic and salt and reduce the heat to low. Sautee until the squash has started to brown, being careful not to burn the garlic, about 8 minutes.

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Other Suggestions

– Dice and toss in your pasta sauce, especially a marinara

– If you have the big ones, you can stuff them

Filed Under: Uncategorized Tagged With: Gluten free, monday vegetable feature, patty pan squash, squash, summer squash, Vegan, Vegetables

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We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

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