Sautéed Patty Pan Squash
A delightful and simple recipe for Sautéed Patty Pan Squash that highlights the natural sweetness and tender texture of the squash, enhanced by garlic and olive oil.
Equipment
- Large Skillet
Ingredients
- 4 medium patty pan squash
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Rinse and dry the patty pan squash. Slice them into about 1/4-inch thick rounds or half-moons.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add the sliced squash to the pan and season with salt and pepper. Cook for about 5 to 7 minutes, stirring occasionally until tender but slightly crisp.
- Remove from heat, toss in fresh parsley for garnish, and serve warm.
Notes
Make sure the skillet is hot before adding the squash to achieve a golden sear. Don't overcrowd the pan to allow for proper cooking.