Every summer, farmer’s markets and produce aisles are full of summer squash. Pattypan squash, unlike its more common cousin zucchini, is one of those unique ingredients that is only available in summer. For special produce like this, we prefer to use as few ingredients as possible, to showcase its natural flavor. Feel free to substitute a sweet yellow onion for the shallot if that’s what’s available at your local market.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 pounds pattypan squash
- 1 shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine or water
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt the butter in a large skillet over medium heat. Add the squash, toss to coat in the butter, cover and cook, stirring occasionally, until the squash starts to soften, about 5 minutes. Stir in the shallot, 1 teaspoon salt and a few grinds of pepper. Cover and cook, stirring occasionally, until the shallot is soft and translucent and the squash is tender and starting to brown on the sides, 5 to 6 minutes. Pour in the wine and scrape up any browned bits from the skillet with a wooden spoon. Bring to a simmer; cook until the wine is slightly reduced, about 5 minutes. Transfer the squash and any sauce to a serving dish. Top with the parsley and season with additional salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 96 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 353 mg |
| Serving Size | 1 of 6 servings |
| Calories | 96 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 353 mg |