Recently, I learned about pattypan squash. I had never heard of or seen it before reading this year’s cookbook. Pattypan squash is a summer squash, also known as white squash or cibleme. It’s small in size with an interesting scalloped shape. Unfortunately, I had never seen it in a store, but learned that it can be substituted with your standard yellow squash.
To highlight the pattypan and yellow squash, Vegetarian Times introduced a recipe called “Summer Cymlings.” A simple easy consisting of 3 ingredients, Artie and I were surprised at how much flavor it produced, while being so light. We decided to serve it as a side to a meal of gardein beef tips and rice. The squash went so well with the meal that we couldn’t stop eating.
Pattypan may be hard to find. However, you should definitely ask around your local farmers’ market or even specialty grocers. The best local farmers will point you in the right direction and teach you a thing or two about veggies.
Source: Vegetarian Times Farmers’ Market Cookbook and VegetarianTimes.com
- 4 lb. pattypan or yellow squash, cut into 1/2-inch-thick pieces (8 cups)
- 1/4 cup olive oil
- 2 medium onions, halved and thinly sliced (3 cups)
- Bring large pot of salted water to a boil. Add squash, and cook 3 minutes, or until just tender. Drain, and cool under cold running water.
- Heat oil in large skillet over medium-high heat. Add onions and squash, and cook 5 to 7 minutes, or until onions are soft. Add 1/2 cup water, cover, and season with salt, if desired. Simmer 5 minutes. Uncover, and cook 5 to 10 minutes more, or until liquid has evaporated and squash are beginning to brown, stirring occasionally. Season generously with black pepper.
- To freeze and enjoy later: Allow cymlings to cool completely, then measure into resealable plastic bags. Press out excess air, seal, and freeze flat. Thaw before reheating. For best reheating results: coat skillet with cooking spray, and sauté 3 to 4 minutes, or until heated through.