Thames Farm to pick up some pastured chicken and fresh eggs. Amy had some Pattypan squash sitting out to buy, so I bought some to try. Never did I imagine I would like it so much. It's mild and delicate in flavor, and is awesome fried or in this stir-fry.
This was so good, I had it for lunch and it filled me right up!
1 tbls. butter
1 Pattypan Squash, skin on, cut into cubes
1 stalk celery, diced
1 small onion, diced
1 large handful or two baby spinach leaves
Splash or two of Soy Sauce (to taste)
Cooked rice, to serve with veggies
In a sauce pan, melt butter over medium-high heat. Add celery and onion and cook several minutes or until butter is slightly browned and vegetables are softening. Add Pattypan squash, reduce heat to medium-low, stirring squash to coat in butter; cover and simmer 2-3 minutes. Remove lid, add baby spinach, stirring to combine; top with salt, pepper