October 17, 2010

Pattypan or Scalloped Squash

Mrs. Turner's Squash Skillet

½ cup Onion -- chopped
½ cup Pepper, Bell -- chopped
2 cup Squash, Patty Pan -- cubed
2 med Tomatoes -- quartered or smaller
2 tbsp Butter
1 tbsp Sugar
¼ tsp Pepper, Black
1 tsp Salt
1 tsp Flour, Plain

Saute onion and green pepper in butter. Stir in flour, salt, pepper, and sugar. Add squash and tomatoes and cook only until tender.

You can tell that this is a truly Southern recipe because sugar is added to vegetables. Sugar is added to everything here, EXCEPT the cornbread. Cornbread, by the way, is the perfect accompaniment to this squash dish. Anyway, if you feel uncomfortable adding sugar to vegetables, don't do it or add less, which is what I do. The squash will still be good.

Here are some other things I know about summer squash. You may substitute any summer squash in any summer squash recipe. There will be subtle taste and consistency issues, but the recipe will not fail or taste terrible. With that in mind here is one of my favorite summer squash recipes. It is good with the patty pan squash. I tried it last year. I copied it from Bay Tables which is a Junior League cookbook of my mother's. See, I'm still not giving any of my recipes. My mother must have been right about me.

Basil Couscous with Summer Squash

2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced

Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for 5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with couscous. Sprinkle with toasted sliced almonds.

from Twice Bloomed Wisteria