Fresh summer vegetables are always such a treat! Whether you grow them in your garden, buy them at the farmer’s market or local farm, we enjoy all of summer’s bounty in a variety of ways; steamed, baked, grilled, shredded or boiled!
I recently fell in love with Pattypan Squash, and I’d never had any before this summer when I purchased some while on a visit to Thames Farm to pick up some pastured chicken and fresh eggs.
Amy had some Pattypan squash sitting out to buy, so I bought some to try. Never did I imagine I would like it so much. It’s mild and delicate in flavor, and is awesome fried or in this stir-fry.
This was so good, I had it for lunch and it filled me right up!
1 tbls. butter
1 Pattypan Squash, skin on, cut into cubes
1 stalk celery, diced
1 small onion, diced
1 large handful or two baby spinach leaves
Salt and pepper (to taste)
Splash or two of Soy Sauce (to taste)
Cooked rice, to serve with veggies
In a sauce pan, melt butter over medium-high heat. Add celery and onion and cook several minutes or until butter is slightly browned and vegetables are softening.
Add Pattypan squash, reduce heat to medium-low, stirring squash to coat in butter; cover and simmer 2-3 minutes. Remove lid, add baby spinach, stirring to combine; top with salt, pepper and a splash or two of Soy sauce (to taste). Cover and let cook another 1-2 minutes or until spinach is wilted.
Remove from heat and serve over hot, cooked rice.This recipe is easily doubled.