Description
Patty pan squash shines in this delightful summer side dish, showcasing garden-fresh flavors with zesty herbs and a golden, crispy exterior. Crisp yet tender, this simple recipe invites you to savor seasonal goodness straight from farm to table.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) patty pan squash (small, medium, or large; cut as needed)
Seasoning and Flavor Enhancers:
- 2 tablespoons (30 milliliters) olive oil (divided for coating and cooking)
- 1 tablespoon (15 milliliters) fresh herbs (chopped, like thyme, parsley, or dill)
- 2 cloves garlic (minced and divided)
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
Optional Topping:
- ¼ cup (25 grams) grated Parmesan cheese (optional for topping)
Instructions
- Thoroughly cleanse the patty pan squash under cool running water, then pat dry with a clean kitchen towel. Trim off any tough stems or blemished areas, slicing larger squash into uniform bite-sized chunks while keeping smaller specimens whole.
- Transfer the prepared squash to a mixing bowl and drizzle with 1-of extra virgin olive oil. Add finely chopped garlic (1-2 cloves), kosher salt, freshly ground black pepper, and optional aromatic herbs. Gently toss to ensure each piece is evenly coated with seasoning.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Pour of olive oil and allow it to heat until it shimmers and appears slightly rippled.
- Carefully arrange the seasoned squash in a single layer across the hot skillet, ensuring pieces are not overcrowded. Allow each side to caramelize for 4-5 minutes, rotating occasionally to achieve an even golden-brown exterior and tender interior that can be easily pierced with a fork.
- During the final minute of cooking, scatter any remaining minced garlic and fresh herbs into the skillet, gently folding to distribute their vibrant flavors throughout the squash.
- Immediately transfer the sizzling squash to a warm serving platter. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped herbs for an elegant finishing touch. Serve piping hot directly from the skillet to the dining table.
Notes
- Preserve the delicate flavor of patty pan squash by avoiding overcrowding in the skillet, which helps achieve a perfect golden-brown exterior.
- Experiment with different herb combinations like thyme, rosemary, or basil to elevate the squash’s natural sweetness and create a personalized taste profile.
- Select young, small patty pan squash for the most tender texture and mild flavor, ensuring a more delightful eating experience.
- Check doneness by gently piercing with a fork; the squash should be tender but still maintain a slight firmness for the best mouthfeel.
- Maximize flavor absorption by allowing squash to marinate briefly in olive oil and seasonings before cooking, enhancing its overall taste and aroma.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 132 kcal
- Sugar: 2g
- Sodium: 367 mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 4mg