Summer Squash

Creamed Patty Pan

CSA member Lisa Schweitzer shares this great recipe for summer squash, which is adapted from a recipe she found at: www.cooks.com. Lisa says: “Even the kids ate it!”

Scrub, trim and peel 2 pounds fresh patty pan or other summer squash. (If other squash is used, no need to peel.) Shred coarsely, using the largest hole on your grater. You will end up with about 8 cups. (You can half the recipe’s other ingredients if you don’t have that much.) Using a 10-inch or larger fry pan with a tight-fitting lid, combine 4 tablespoons butter (YUM!), fresh ground pepper and salt to taste, a handful of fresh chopped basil leaves, and 1 to 2 cloves of fresh garlic, grated using the small holes on grater.

Place on high heat, mix in squash, cover and cook until just tender. For our fresh CSA vegetables, this will only be about 4 to 5 minutes, so be careful not to overcook. Take cover off the last minute or two, if necessary, to evaporate most of the liquid.

At this point, the recipe called for mixing in 1 cup sour cream plus 1 tablespoon of flour, until smooth, and bringing back to a boil before serving. But the mixture in the pan smelled, looked and tasted so great, I split it in half and then added 1/2 cup sour cream to only half of the cooked squash, thus having two dishes: one with sour cream and one without.

The kids preferred the one without the sour cream, and who needs the added calories anyway? Our family of four ate the entire recipe in one sitting: I had used a large patty pan plus 1 yellow squash and 1/2 large zucchini this time. What a great way to use both the squash and the basil! Enjoy!

Thanks, Lisa!

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