Tuesday, June 28, 2011

Farmer's Market Ingredient of the Week: Pattypan Squash

Phil picked up a few of these beauties at our weekly farmer's market, and I knew it was time to crack open a cookbook that I hadn't had the opportunity to cook from in a while.

As you've probably noticed, Nigel Slater is pretty much my go-to guy for simple recipes for seasonal cooking. I got this one from Tender 1, and it served the two of us along with some small sausages and some sautéed heirloom tomatoes for an easy supper.

Is there anything Nigel can't do?

Pattypan Squash with Mint and Lemon

(adapted slightly from Tender 1)


1 lb pattypan squash, sliced into ¼" slices
2 tbsp olive oil
1 large handful whole mint leaves
1 small handful parsley leaves
juice of ½ a lemon
½ tsp kosher salt


1. Heat olive oil in a large sauté pan over medium heat. Gently add pattypan slices, and let colour and soften. Once browned, stir in mint, parsley, lemon juice and salt. Raise heat and let bubble for about a minute. Remove from heat, plate and serve.


Sweet And Crumby said...

I have never cooked with these squash before. I think your simple but lovely preparation was perfect!

Staci Edwards said...

Looks delish!

Alyson said...

Thanks - you can't beat the combination of fresh mint and lemon!

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