Sauteed Patty-Pan Squash

Rarely can you find patty-pan (aka scalloped) squash in the grocery store. However, many farmer’s markets have them. In Texas, it seems that every farmer’s market is overflowing with squash come June.  However, if you can’t find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream “summer.”

4-5 medium patty pan squash, sliced ½ inch thick

1 T olive oil

1 T butter

½ medium sweet yellow onion (preferably Vidalia or Texas 1015), sliced thinly

3-4 cloves garlic, crushed

¼ c chopped fresh parsley

1 T chopped fresh basil

Dash lemon pepper

½ T grated Parmesan

½ lemon’s worth of juice

1 ½ c fresh spinach leaves, packed (optional)

Salt and pepper to taste

 

 

Heat pan to medium high, add oil and butter. Once butter is melted and foaming, add onions. Cook until onions are beginning to become tender and translucent, about 3 minutes. Add garlic, and squash. Season squash with lemon pepper. Sauté until squash can be pierced with a fork, 5-6 minutes. (don’t overcook, or squash will become mushy) Add parsley, basil, and spinach, if using. Sauté until spinach wilts, about a minute. Squeeze lemon juice over squash, and sprinkle Parmesan over. Season to taste with salt and pepper.