Sautéed Patty Pan Squash with Brown Butter Hazelnuts
Recipe Introduction
Ever wondered what to do with those adorable, flying saucer shaped squashes? Honestly, patty pan recipes are where it's at! I'm gonna share a wicked good recipe for Sautéed Patty Pan Squash with Brown Butter, Sage, and Toasted Hazelnuts.
This dish is bursting with flavour!
What's the Buzz About Patty Pan?
This delightful veggie has been gracing tables for centuries. It has a sweet flavour that the Brown Butter Squash Recipe celebrates.
It's a doddle to make, taking only about 30 minutes from start to finish. This recipe serves 4, making it perfect for a family dinner or a posh side dish.
Why You'll Absolutely Love This Squash
Patty pan squash is packed with Vitamin C. It's ideal for a summer garden party or a sophisticated weeknight meal, innit?.
What makes this recipe special? The sage and squash recipe with the nutty brown butter makes this dish super unique.
Gather Your Bits and Bobs
Alright, let's get cracking. You'll need about 4 medium patty pan squashes, a knob of butter, fresh sage, and some toasted hazelnuts.
Don't forget the olive oil and a lemon for that extra zing!
Ingredients & Equipment for Smashing Patty Pan Recipes
Alright, let's get cracking. Before we dive into this Easy Patty Pan Squash Recipe , let's talk ingredients. I want this Patty Pan Squash Side Dish to be a breeze, yeah?
Main Ingredients: The Heart of the Matter
- Patty Pan Squash: You'll need 1 pound ( 450g ) of these little darlings. Look for firm squash with smooth, unblemished skin. Smaller ones are usually sweeter. We're slicing them into 1/2 inch pieces.
- Olive Oil: 1 tablespoon ( 15ml ). A good quality extra virgin olive oil adds a nice flavor, but any olive oil will do.
- Salt & Pepper: 1/4 teaspoon ( 1.5g ) each. Freshly ground black pepper? Makes all the difference, innit?
For the Brown Butter Squash Recipe :
- Unsalted Butter: 4 tablespoons ( 56g ). Good butter is key for that nutty flavor.
- Fresh Sage: 1/4 cup chopped ( 5g ). Get the fresh stuff, trust me. We are making Sage and Squash Recipe .
- Toasted Hazelnuts: 1/4 cup roughly chopped ( 25g ). Toasting is important! It brings out their nutty flavor. You can buy them pre-toasted to save time.
- Lemon Juice: 1 tablespoon ( 15ml ). Freshly squeezed is best, but bottled is fine in a pinch.
- Red Pepper Flakes: A pinch. Totally optional. For a wee kick.
Seasoning: The Secret Sauce
This Patty Pan Squash with Hazelnuts recipe thrives on simplicity. The brown butter and sage combo is pure magic. Lemon juice brightens everything up.
Honestly, you can't go wrong. Don't be shy with the seasoning. Salt and pepper really bring out the flavors. You can substitute thyme or rosemary if you don't have sage.
Just use the same amount.
Equipment: Keep It Simple
- Large Skillet: A non-stick one is great for the Sautéed Patty Pan Squash , but any large skillet will do.
- Small Saucepan: For toasting those hazelnuts, if they aren't already toasted.
- Cutting Board & Knife: Obviously! These Vegetarian Patty Pan Recipes and Summer Squash Recipes are amazing and simple. Don't overthink the equipment. If you don't have a saucepan, you can toast the hazelnuts in the skillet. Just watch them carefully!
Alright, let's get cracking on those patty pan recipes ! I'm talking about a dish that's easy, impressive and perfect for a summer's eve.
Today, we are making Sautéed Patty Pan Squash with a little je ne sais quoi ! Think brown butter squash recipe , sage and squash recipe and toasted hazelnuts! honestly, it's dead easy!
Sautéed Patty Pan Squash Perfection
This Easy Patty Pan Squash Recipe uses a simple technique to get maximum flavour. You can whip this up faster than you can say "Bob's your uncle!" It is a great Patty Pan Squash Side Dish .
This dish is both vegetarian and full of flavor! I'm sure you'll love these Vegetarian Patty Pan Recipes .
Prep Steps Mise en Place, Darling!
First, you need to get organized. Slice 1 pound (450g) of patty pan squash into 1/2 inch pieces. Chop 1/4 cup (5g) of fresh sage.
Roughly chop 1/4 cup (25g) of toasted hazelnuts. Sorted! This dish is a great way to use Summer Squash Recipes .
step-by-step Squash Sautéing
- Heat 1 tablespoon (15ml) olive oil in a large skillet over medium heat.
- Add the sliced squash. Season with 1/4 teaspoon (1.5g) salt and 1/4 teaspoon (1.5g) pepper.
- Sauté for 5- 7 minutes , until tender crisp and lightly browned. You want them to have a bit of bite!
- Melt 4 tablespoons (56g) butter in the same skillet over medium heat.
- Cook, swirling, until the butter is nutty brown. Watch it closely , it burns easily!
- Remove from heat. Stir in the chopped sage.
- Add 1 tablespoon (15ml) lemon juice and a pinch of red pepper flakes. Season with salt and pepper.
- Pour over the squash. Sprinkle with hazelnuts. Serve immediately! This will go beautifully as one of your Patty Pan Squash Recipes with Herbs !
Pro Tips Tricks Up My Sleeve
- Don't overcook the squash, you want it to be tender crisp.
- Keep an eye on the butter! Burnt butter is a sad state of affairs. Trust me, I know!
- For extra flavor, toast the hazelnuts in a dry pan for 3- 5 minutes before chopping.
- make-ahead option: Sauté the squash ahead. Make the sauce just before serving. Add toasted hazelnut recipes for extra flavour.
Honestly, you'll be whipping up this side dish like a pro in no time! It's a winner! Plus, the butter is brown, what can possibly go wrong? I'm sure it will become one of your favourite patty pan recipes !
Recipe Notes for Your Sautéed Patty Pan Squash
This Sautéed Patty Pan Squash recipe is more than just a side dish. It’s a flavour bomb. And, it is simple to whip up.
Honestly, it's so easy even I can't mess it up.
Serving Suggestions - Get Your Plating On
Plating and presentation matters. A scattering of extra toasted hazelnuts? Yes, please. A drizzle of good quality olive oil? Absolutely.
I like to serve this on a warm plate to keep everything toasty. For drinks, try a refreshing Sauvignon Blanc.
Or maybe even a glass of bubbly. It elevates this simple patty pan squash side dish . You know?
And don’t forget what pairs well! Grilled chicken or a fresh salad makes the most of it. It’s the best of summer squash recipes .
Storage Tips - Keeping it Fresh
Got leftovers? Don't bin them! This vegetarian patty pan recipes dish keeps well in the fridge for up to 3 days.
Make sure it's in an airtight container. I don't recommend freezing it. The squash can get a bit mushy when defrosted.
For reheating, a quick zap in the microwave works. Or, gently warm it in a skillet. Keep an eye on the moisture.
Variations - Make It Your Own
Fancy a change? Try swapping the hazelnuts for toasted almonds. Or pecans! Vegan? Use olive oil or a plant based butter alternative.
For a spicy kick, add a pinch of cayenne pepper to the brown butter squash recipe . In the winter, try using butternut squash instead of patty pan.
That's a good sage and squash recipe .
Nutrition Basics - Goodness in Every Bite
Each serving is roughly 180 calories. It contains about 3g of protein. Plus, approximately 15g of fat, and 8g of carbs.
Patty pan squash is packed with vitamins. Also, it has antioxidants. The hazelnuts add healthy fats and vitamin E. Remember, these are just estimates.
Honestly, this easy patty pan squash recipe is one you'll make again and again. It's delicious, nutritious, and super easy.
And before you know it you will be dreaming up your own patty pan recipes with herbs . Alright , time to get cooking!
Frequently Asked Questions
What exactly are patty pan squash, and do I need special equipment to cook them for these patty pan recipes?
Patty pan squash are adorable, small, scallop edged summer squash, a bit like flying saucers! They have a mild, slightly sweet flavor that's lovely sautéed. You absolutely don't need any special equipment to cook them, a good knife and a skillet will do the trick, simple as that.
Help! My brown butter turned black! What went wrong, and can I salvage my patty pan recipes?
Oh dear, burnt butter is a culinary tragedy! Brown butter is a delicate process. The key is to watch it very carefully and swirl the pan constantly. Burnt butter tastes bitter, so you're better off starting again if it's truly black.
Next time, use medium heat, and remove the pan from the heat as soon as it turns a nutty brown color.
Can I prepare the sautéed patty pan squash ahead of time, or is it best served immediately?
This dish is really at its best when served immediately. The squash is most tender crisp and the brown butter sauce most flavorful right after cooking. If you absolutely must prep ahead, you can slice the squash and toast the hazelnuts earlier in the day. But wait to sauté and make the sauce just before serving.
I'm a vegetarian/vegan. How can I adapt these patty pan recipes without the butter?
No worries, making this dish vegetarian or vegan is a piece of cake! Simply substitute the butter with a good quality olive oil or a plant based butter alternative. The flavor will be slightly different, but still delicious, especially with the sage and hazelnuts.
You could even add a drizzle of balsamic glaze for extra oomph.
What other veggies would go well in these patty pan recipes?
Patty pans are pretty versatile! Adding thinly sliced zucchini or yellow squash to the skillet would complement them beautifully. A handful of cherry tomatoes added towards the end of cooking would provide a burst of sweetness.
You could even toss in some corn kernels for a summery side dish that screams British summertime!
How long will leftover sauteed patty pan squash last, and how should I store it?
Leftovers, if you have any (they're usually devoured!), should be stored in an airtight container in the refrigerator. They'll keep for about 2-3 days. Reheat gently in a skillet over low heat or in the microwave. The squash might lose some of its crispness, but the flavor will still be lovely.
Sauteed Patty Pan Squash With Brown Butter Hazel
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 180 |
|---|---|
| Fat | 15g |
| Fiber | 2g |
