HOMEGROWN

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The Great HOMEGROWN Cook-Off of 2011 - Pan Sautéed Patty Pan Squash

Howdy folks! This is my entry for the cook-off, and actually this is a post that I made on my CCR blog earlier in the week.

I would say that 95% of the ingredients in this recipe are from my front yard garden, and 99% of the ingredients that ended up on the final plate are from our front yard garden. I say front yard, because we have a back yard garden also.

 

The recipe -

Pan Sautéed Patty Pan Squash

After a long day at the office, it’s time to come home and check out the spoils from the garden.

Patty Pan Squash Patch
Patty Pan Squash Patch

 

Our little garden paradise has been busy working also, each plant feeding its own little tender vegetables with nutrients from the sun, soil, and water.

We always delight in what tiny surprises might be found, some are easy to see, and some are hidden from plain view.

But once the expedition is set out with our harvesting baskets and kitchen shears in hand, it takes just a little push of the branch, a twist of the vine, or a turn of the leaf in discovery of our new found edible delights.

The home garden in all its glory is starting to yield a bounty of produce, including the six patty pan squash plants. And the squash continue to grow into huge portions if left unpicked, as you can see in the photo of Monique picking the crop of several large squash ready for harvest.

 

Harvesting Patty Pan Squash
Harvesting Patty Pan Squash

 

These amazing squash cook down in no time at all, and take on the flavors of accompanying ingredients as in the case of the Cajun spices, bacon, onions,and garlic in this simple yet tasty recipe.

 

PickedPattyPanSquash.gif
Patty Pan Squash, ready to prep and cook.

 

Ingredients
2 Medium Patty pan squash, sliced
4 Strips Bacon, diced
½ Cup Red onion, julienne
4 Cloves Garlic, minced
2 Tsp Cajun Spice Blend
1 Tsp Garlic Salt

 

Pan Sautéed Patty Pan Squash
Pan Sautéing the Patty Pan Squash.
Procedure Steps
1. Have all the ingredients ready and prepped as described in the ingredient list.
2. Heat a large sauté pan over high heat and add the diced bacon. Stir on occasion and render the fat from the bacon. Once crispy, add the onion and sauté for just a few minutes.
3. Add the patty pan squash, and minced garlic, and season with the Cajun spice and garlic salt. Toss well or turn with a spoon to get even cooking throughout the squash. Continue to sauté until the squash is browned and softened.

 

Ready To Serve Sautéed Patty Pan Squash
Ready To Serve Sautéed Patty Pan Squash

 

Dinner is served!

Along with the patty pan squash are fresh beets and Swish chard from the garden as well. The only thing on this plate that was not from our garden is the bacon, red onion, salt and spices.

 

A plate full of garden goodness!
A plate full of garden goodness!

 

Bon appétit!
CCR
=:~)
©2011 CCR

Views: 1204

Tags: Swiss, beets, chard, cook-off, gardening, pan, patty, squash

Comment by dixiebelle on June 30, 2011 at 7:55pm
Looks great and sounds delicious! We love button squash (esp. the yellow ones) and have them BBQ'd, grilled and stir fried all Summer long!
Comment by Caroline Malcolm on July 1, 2011 at 12:22pm
This looks delicious! I have never seen pan patty squash, but I can not wait to try these!! I love cajun flavor, so your blog is a trove of good recipes for me! Thanks for the submission and keep them coming all summer long :)
Comment by matt on July 1, 2011 at 12:30pm
I'm trying to grow some patty pan squash this summer. I hope they grow, so I can try out this recipe!
Comment by Cajun Chef Ryan on July 1, 2011 at 12:38pm

Hey all! I started these patty pan squash plants from seed back in the early spring and set them out into their current location as seedlings sometime in early April. Several of the plants have been producing for about a month now, and one plant in particular has become so large it has overtaken my two-foot wide path on the one side.  I will be looking for other ways to prepare them as well.

 

You all have a great holiday this weekend!

 

Bon appetit!

CCR

=:~)

Comment by Cornelia on July 5, 2011 at 1:02pm
Well, congratulations Chef! You are the inaugural homegrown Chef-herd - the HOMEGROWN Cook-off winner for this week. Your garden goodness inspired us all!
Comment by Cajun Chef Ryan on July 5, 2011 at 1:07pm

Thank you so much for the title and award!

 

Bon appetit!

CCR

=:~))

Comment by David Moechnig on July 5, 2011 at 2:19pm

What is in the "cajun spice blend"?

 

Comment by Cajun Chef Ryan on July 5, 2011 at 2:31pm

Hi David,

Cajun Spice Blend is a mixture which includes cumin, ground black pepper, cayenne pepper, smoky paprika, white pepper, garlic powder, onion powder, oregano, and salt. The ratios of the spices varies from region, chef, and restaurant, however, typical ratios will be the following: (ratios are in ounces by weight, however, you can use any other consistent measurement, tsp, tbsp, cup, ounce, pound, etc...)

1 part cumin

2 parts black pepper

4 parts cayenne pepper

4 parts smoky paprika

2 parts white pepper

4 parts garlic powder

4 parts onion powder

1 part oregano

1 part basil

1 part thyme

8 parts salt

 

Add all ingredients to the bowl of a food processor, and blend for several seconds until well mixed.

Store in an air tight container.

Holds for 6 months in a cool, dark location.

 

Comment by David Moechnig on July 5, 2011 at 4:59pm
Looks great! I'm just starting to pick pattypans in central IL.

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