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patty pan squash recipes
Grilled or Roasted Pattypan “Steaks” With Italian Salsa Verde INGREDIENTS Yield: 4 servings * 1 to 2garlic cloves (to taste), halved, green shoots removed * Salt to taste * 1anchovy fillet, rinsed (optional) * 1tablespoon capers, rinsed and chopped * ¼cup extra virgin olive oil * ¾cup (tightly packed) parsley leaves (25 grams) * Freshly ground pepper * 2pounds large pattypan squash * 2tablespoons extra virgin olive oil * Salt and freshly ground pepper * Step 1 Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving. * Step 2 Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill. * Step 3 Slice the squash ¾ inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm. * Step 4 Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm * TIP * Advance preparation: The salsa keeps well in the refrigerator for 3 or 4 days.
Pattypan Squash Braised With Onion, Tomato and Chorizo INGREDIENTS Yield: Serves 8 as a side dish * ¼cup plus 1 tablespoon extra-virgin olive oil * 2medium onions, coarsely chopped * 2cloves garlic, thinly sliced * 2pounds Roma tomatoes, peeled and coarsely chopped * 1cup sliced chorizo (about ½ pound) * 2pounds small (1½ to 2 inches in diameter) pattypan squash, stem ends trimmed * Salt and freshly ground black pepper * 2tablespoons chopped cilantro PREPARATION * Step 1 In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining ¼ cup olive oil and a pinch of salt. * Step 2 Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes. * Step 3 Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.