Pattipan squash belongs to the summer squash family. It is saucer-shaped with a scalloped edge and white, yellow, green or streaked skin. Its flesh is whitish and firm, with a pleasant, nutty flavour. Pattypan squash is at its best when measuring between 8 and 10 cm in diameter. It may be substituted by other summer squash types, including zucchini.
|8||pattypan squash||650 g|
|3/4 cup||white wine||190 mL|
|3 tbsp||lemon||1 lemon|
|2/3 cup||water||170 mL|
|1 sprig||fresh thyme||0.4 g|
|1||bay leaf||0.1 g|
|1/4 cup||olive oil||65 mL|
|2 tbsp||Italian parsley, fresh, chopped||10 g|
|ground pepper to taste [optional]|
- Blanch the pattypan squash in a pot of salted boiling water, about 4 min, until al dente. Drain them and immerse in cold water to stop the cooking and fix the colour.
- Pour the white wine, lemon juice, and water in a pan. Put the squash in the pan, add the sprig of thyme, the bay leaf, then bring to a simmer. Cook for about 10 min, uncovered, then remove the squash from the pan.
- Reduce the liquid by boiling rapidly for 8-10 min, until the liquid is reduced to a half. Strain it, add the olive oil, then pour the mixture over the squash. Sprinkle with chopped parsley. Season with salt and pepper. Let sit until cool for the flavours to be absorbed.
- Serve luke-warm or at room temperature.
Nutrition Facts Table
per 1 Serving (200g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Sodium, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Zinc
- Good source of :
- Folacin, Vitamin C, Vitamin E
- Excellent source of :
- Vitamin K
- Diet-related health claims :