Summer squash are a subset of squash that are harvested during the summer months while they are still immature and their rinds are tender and edible. Pattypan squash are one type of summer squash. They tend to be small and round with scalloped edges and are available in green, white and yellow varieties. Pattypans are a good source of magnesium, niacin and vitamin C and are low in calories. Pattypan squash tends to not fair store as well as other types of squash, so try to use close to time of purchase or harvest.
This sautéed pattypan recipe only takes about 20 minutes to prepare and cook. It has a wonderful fresh flavour and would make a great addition to any summer BBQ.
Sautéed Pattypan Squash with Fresh Basil and Goat Cheese
Makes 4 side servings
1 tbsp. sunflower oil
4 cups baby pattypan squash, somewhat thinly sliced (you can also use baby zucchini)
2 leeks, diced
1/4 tsp black pepper
1/4 – 1/2 cup light feta cheese
1/4 cup fresh basil, chopped
2 tablespoons finely chopped fresh basil
- Heat oil in a skillet over medium heat. Add chopped squash and leeks and sauté about 10 minutes or squash becomes tender.
- Transfer squash to a serving bowl and mix in feta cheese and fresh basil
- Season with pepper (to taste).