I found some lovely Patty Pan Squash at the Farmer’s Market and have been using them as side dishes. Just a simple saute in butter and garlic, maybe with a little shaved Parmesan Cheese.
But, last night I decided to play around with them some, add more ingredients and see how they play together. I shaved the kernels off of a fresh ear of corn and threw them in a saute pan with the halved Patty Pans and some butter, on medium heat.
While the squash and corn were cooking I minced some Garlic, Red Onion, Green Onion and Radicchio, threw them in the pan, and turned down the heat a bit.
The aroma was heavenly, earthy and sweet at the same time. The taste, well, it needed something. So it got a pinch of Salt & Pepper, some dry Cilantro and a 1/4 cup of Heavy Cream.
Better, but it needed some punch. Hey, Texas Pete is right there…Boom! Toss in some Feta Cheese crumbles and top with a shake of Paprika and now you’ve really got something:
This might make a pretty good “cream of” soup, too. Or a sauce for a Chicken and Pasta dish…