Roasted pattypan squash, overstuffed pattypan squash, and sautéed baby squash with basil and feta are some easy pattypan squash recipes. Ingredients include leek, salt, olive oil and oregano.
The roasted pattypan squash recipe is a simple and basic pattypan recipe from chef Natalia de Cuba Romero. It calls for 2 medium pattypan squashes quartered and seeded, 2 to 3 tablespoons of extra virgin olive oil, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, and salt and pepper to taste. Spread the oil over the surfaces of the squash, and sprinkle them with the oregano, thyme, salt and pepper. Cook the squash in an oven preheated to 450 F for 20 to 25 minutes or until it's tender.
The sautéed baby squash with basil and feta recipe is from Cooking Light magazine, and it makes a tasty and versatile side dish. Add 1 tablespoon of olive oil to a non-stick pan over medium-high heat, swirl it to coat the pan, and heat it for 20 seconds. Add in 4 cups of halved baby pattypan squash and 2 cups of sliced leek, and sauté them for five minutes while stirring frequently. Stir in 1/2 teaspoon of salt and 1/8 teaspoon of ground pepper. Transfer the squash to a serving platter, and sprinkle it with 3 tablespoons of crumbled feta cheese and 2 tablespoons of chopped basil.