Tis the season for squash. In between harvesting the soon-to-be bountiful zucchini growing in our garden, we are enjoying fresh pattypan squash from our local farmers market. The fun shape doesn’t take away from the great summer squash taste. Chop off the knobby ends and you’re ready to go.
- 4 Pattypan Squash
- 1 Shallot
- 1/4 cup Feta
- 2 tbsp EVOO
- 1/4 cup chopped fresh Basil
- Salt & Pepper
Here’s what I did:
Heat a medium-size pan over medium heat. Add the olive oil to the pan.
Finely chop the shallot and roughly chop the squash into equal-sized cubes. Add the shallot and squash to the pan, sautéing for 5-7 minutes or until tender. Season with salt and pepper after cooking, then transfer the vegetables to a serving bowl or platter.
Chiffonade the basil into long, thin strips (see note, below). Add the basil and feta to the bowl and mix gently to combine. Serve warm.
A few notes, FYI:
What does it mean to chiffonade? Chiffonade is a chopping technique and means “little ribbons” in French. Stack the basil leaves on top of each other and tightly roll together. Then cut crosswise into thin strips. It’s an easy way to cut basil quickly.
You can use any type of summer squash in this recipe.
Optional: Hit the dish with a small squeeze of fresh lemon juice to bump up the flavor!