Serve 2
Pattypans are a type of summer squash. The name comes from Provençal (French) pâtisson for a cake made in a scalloped mould or "a pan for baking a patty". They are also called: - scallop squash
- Peter Pan squash
- sunburst squash
- granny squash
- custard marrow
- custard squash
- (Cajun French) ciblème
- winter squash
- button squash,
- scallopini
- (Australian English) squash
- (people in New York) call them "schwoughksie squash" /shwooxie squash/.
Sliced raw, baked, coasted and fried, or just boiled...lots of ways to enjoy this summer squash!
2 Tbs. (30 ml) olive oil
3 sliced organic garlic cloves
4 diced organic tomatoes
1 (15 ounce/430 g) drained organic beans
1/2 pound (225 g) organic pattypans, cut into wedges
8 mini organic bell peppers cut into fourths or a large bell pepper
optional: add other vegetables
A.
1. Sauté the garlic over medium heat with 1 Tbs. (15 ml) of oil for 1-2 minutes.
2. Stir in the tomatoes.
3. Simmer 7-10 minutes.
4. Stir in the beans and heat for a minute or two.
B.
5. In another pan, over medium heat and 1 Tbs. (15 ml) oil, sauté the pattypans (and optional vegetables) for 2-3 minutes.
6. Remove the squash and add the peppers, sauté 3-5 minutes.
C.
6. Spoon the beans into 2 bowls.
7. Top with pattypans and peppers.
