Patty Pan Squash Recipe (Page 3 ) | August 27, 2024

Annonce:

Step 1: Prepare the Squash

Wash and Trim: Begin by washing the patty pan squash thoroughly under cold water. Pat them dry with a clean kitchen towel. Trim off any rough edges or stems using a sharp knife. Depending on the size of your squash, you can either leave them whole, halve them, or cut them into wedges. Smaller squash can be cooked whole, while larger ones might benefit from being cut into smaller, bite-sized pieces for even cooking.
Season the Squash: Place the trimmed and cut squash into a large mixing bowl. Drizzle with olive oil, ensuring that each piece is lightly coated. Add minced garlic, salt, and pepper to the bowl. Toss the squash until the garlic and seasonings are evenly distributed. For an extra layer of flavor, you can add a pinch of your favorite herbs at this stage.

Step 2: Cook the Squash

Heat the Pan: Heat a large skillet or sauté pan over medium-high heat. Add a tablespoon of olive oil to the pan and allow it to heat up. You’ll know the oil is ready when it starts to shimmer slightly.
Sauté the Squash: Add the seasoned squash to the hot pan in a single layer. It’s important not to overcrowd the pan to ensure even cooking. If necessary, cook the squash in batches. Sauté the squash for about 4-5 minutes on each side, or until they develop a golden-brown crust and are tender when pierced with a fork.
Add Garlic and Herbs: During the last minute of cooking, add any remaining garlic and a sprinkle of fresh herbs to the pan. Stir gently to combine, allowing the garlic to become fragrant without burning.

Step 3: Serve and Enjoy