I was at my neighborhood farmer's market the other day, and found an unusual vegetable. Patty Pan Squash. Don't let's it's unusual shape and name intimidate you...Patty Pan Squash is both delicious and easy to cook!
This fresh, healthy pasta dish is perfect for the Fall months! The lady that sold me the squash recommended this recipe, and after trying it, I decided that it is definitely blog-material! If you can't find patty pan squash at your local farmer's market or grocery store, any yellow squash would suffice just fine!
Here is the recipe:
Boil spaghetti (traditional Italian pasta is made from durum semolina wheat) according to the directions on the box.
While the pasta is boiling, melt 1/2 stick of butter in pan over medium-high heat. Once the better is mostly melted, add 2 thinly sliced patty pan squashes and 2 chopped sweet onions. Make sure you don't leave the butter in the pan alone so long that it starts to caramelize!
Saute and wait until the onions are translucent and the squash is fully cooked (a fork should easily go through the squash). Remove from heat.
Put drained pasta in a bowl, top with squash/onions and then top with Parmesan cheese! When I first made this, I thought about buttering the pasta, BUT DO NOT DO THAT! The pasta is plenty buttery enough from the saute.
I also made garlic bread with my pasta, with was a great side dish! All I did was toast sourdough bread, spread butter on both sides and topped with garlic salt and lemon-pepper.
If you want to spice up your patty pan pasta, try adding 1 diced clove of garlic!
Enjoy this Fall's harvest with Patty Pan Pasta!