Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 What is Patty Pan squash? I love yellow squash (I have been known to eat two yellow squash for my supper... and that's it! not very nutritious, but good!) I also love your other ingredients... Audrey S. On Tue, Jun 9, 2009 at 8:35 PM, wwjd <jtwigg wrote: > > > Yellow and Patty Pan Squash with Basil > > 4 young tender yellow squash > 1 Patty Pan Squash > 1/2 t. salt > 1 T. oil > 1/2 Vidialla Onion > 2 cluster tomatoes > 5 leaves of fresh Basil > > Dice up the Yellow and Patty Pan Squash and toss with salt in a bowl. Let > set for about 5 minutes to let the salt draw out the moisture in the squash. > > > Heat oil in a hot frying pan and then add the squash and onions. Toss well > to coat the oil over the squash. Cover and steam the squash/onions, stirring > every couple of minutes or so, over med. heat. When tender crisp, add the > diced up tomatoes and basil and cook uncovered about 4 more minutes. Enjoy! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 They taste much like Yellow squash, but have this really unique shape - looks like a flying saucer. Here is a picture of them. They are very easy to grow and produce stands usually have them in the summer time. http://en.wikipedia.org/wiki/Pattypan_squash Enjoy, Judy - Audrey Snyder Tuesday, June 09, 2009 8:43 PM Re: Yellow and Patty Pan Squash with Basil What is Patty Pan squash? I love yellow squash (I have been known to eat two yellow squash for my supper... and that's it! not very nutritious, but good!) I also love your other ingredients... Audrey S. On Tue, Jun 9, 2009 at 8:35 PM, wwjd <jtwigg wrote: > > > Yellow and Patty Pan Squash with Basil > > 4 young tender yellow squash > 1 Patty Pan Squash > 1/2 t. salt > 1 T. oil > 1/2 Vidialla Onion > 2 cluster tomatoes > 5 leaves of fresh Basil > > Dice up the Yellow and Patty Pan Squash and toss with salt in a bowl. Let > set for about 5 minutes to let the salt draw out the moisture in the squash. > > > Heat oil in a hot frying pan and then add the squash and onions. Toss well > to coat the oil over the squash. Cover and steam the squash/onions, stirring > every couple of minutes or so, over med. heat. When tender crisp, add the > diced up tomatoes and basil and cook uncovered about 4 more minutes. Enjoy! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 What is Patty Pan Squash? , " wwjd " <jtwigg wrote: > > Yellow and Patty Pan Squash with Basil > > 4 young tender yellow squash > 1 Patty Pan Squash > 1/2 t. salt > 1 T. oil > 1/2 Vidialla Onion > 2 cluster tomatoes > 5 leaves of fresh Basil > > Dice up the Yellow and Patty Pan Squash and toss with salt in a bowl. Let set for about 5 minutes to let the salt draw out the moisture in the squash. > > Heat oil in a hot frying pan and then add the squash and onions. Toss well to coat the oil over the squash. Cover and steam the squash/onions, stirring every couple of minutes or so, over med. heat. When tender crisp, add the diced up tomatoes and basil and cook uncovered about 4 more minutes. Enjoy! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 They taste much like Yellow squash, but have this really unique shape - looks like a flying saucer. Here is a picture of them. They are very easy to grow and produce stands usually have them in the summer time. You eat them peel and all, just like the yellow summer squash. http://en.wikipedia.org/wiki/Pattypan_squash Enjoy, Judy - onetallbeautifulsistah Wednesday, June 10, 2009 9:12 AM Re: Yellow and Patty Pan Squash with Basil What is Patty Pan Squash? , " wwjd " <jtwigg wrote: > > Yellow and Patty Pan Squash with Basil > > 4 young tender yellow squash > 1 Patty Pan Squash > 1/2 t. salt > 1 T. oil > 1/2 Vidialla Onion > 2 cluster tomatoes > 5 leaves of fresh Basil > > Dice up the Yellow and Patty Pan Squash and toss with salt in a bowl. Let set for about 5 minutes to let the salt draw out the moisture in the squash. > > Heat oil in a hot frying pan and then add the squash and onions. Toss well to coat the oil over the squash. Cover and steam the squash/onions, stirring every couple of minutes or so, over med. heat. When tender crisp, add the diced up tomatoes and basil and cook uncovered about 4 more minutes. Enjoy! > > > Quote Link to comment Share on other sites More sharing options...
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