Sauteed Baby Squash with Basil and Feta – baby pattypan squash is sauteed and then tossed with fresh basil and feta cheese.
As I was reading through some food blogs a few weeks back, I came across a post that Jenn at The Leftover Queen had written, featuring what she called “Spaceship Squash.” I had never heard of these squashes (is it squash for plural or squashes?) until earlier this year, when I ran across a recipe that used them. In the recipe, they were called pattypan squash, but I like Jenn’s name better – spaceship squash.
After reading her post, it got me thinking that I had never posted about the side dish I had made featuring this squash, and I made this several months ago – back in March!!
One thing that I usually love about food magazines is that the recipes featured usually have fruits and veggies that are in season. So when I ran across this recipe in the April edition of Cooking Light, I was a little confused as to why a summer squash was in an April magazine. But for some reason, my attention kept going back to this recipe. So I decided to make it.
Normally, I wouldn’t even look twice at a recipe that features an ingredient that isn’t one so normal that it could be found on the shelf of every grocery store across the US. I know I have complained about this before, but finding ingredients where I live is not always easy. But I can’t complain as much anymore. I think my problem before was that I was shopping at the wrong places. There is a grocery store here – Harmons – that I had always avoided, thinking that it was too expensive. But I have fallen in love. This store has saved my culinary life. They carry a plethora of fruits and veggies – ones that I always had a hard time finding before. And if local fruit or vegetables are in season, that is what will be on the shelves at Harmons. And to my surprise, it is actually cheaper than most of the other grocery stores in the area. And it’s a locally owned store, so I feel much better about shopping there.
I know there aren’t a ton of Utah food bloggers out there, but if you are in Utah, I highly recommend Harmons!
Back to the squash – so when I decided to try this, I knew that if Harmons didn’t have the squash, I wouldn’t be able to find it anywhere else. So I went, and sure enough, they had it. It was ridiculously expensive since it was out of season, but what do you do when have a recipe that you can’t get out of your head?
After we had eaten, I realized that I had totally forgot to add the leeks into the recipe, and I’m sure they would have added some great flavor, but I really enjoyed this as a side dish. And I’m sure it’s even better now that squash is in season, but now that I’m prego, I don’t dare eat feta, which I really miss. (And just on a side note – I think I read too much! Some sources say no feta, some say it’s ok as long as it’s pasteurized – but I guess I’m being a paranoid first time mom and staying away from anything that I’m not sure about!!) But I will be experimenting more with this squash!
Sautéed Baby Squash with Basil and Feta
Ingredients
- 1 tablespoon olive oil
- 4 cups baby pattypan squash halved (about 18 ounces)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons crumbled reduced-fat feta cheese
- 2 tablespoons finely chopped fresh basil
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan, swirling to coat; heat 20 seconds.
- Add squash to pan; sauté 5 minutes or until tender, stirring frequently.
- Stir in salt and pepper.
- Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Kevin says
That baby squash salad with feta looks really good!
nicole says
Mmmm…. I love squash. Looks great and summery.
Jenny says
Mmmm, I am loving cooking with fresh veggis righ now. I just posted a recpipe with squash too. This dish looks superb!
noble pig says
What an unusual combo that sound tasty..I love baby squash and am always looking for new ways to make it!
Dhanggit says
i must admit i havent explored this combo yet: i mean baby squash and basil..from the ingredients i could imagine how delicious it could be!!
Katie B. says
I think it’s probably squash for the plural, but squashes is way more fun to say!! I’ve been trying to grow these on my balcony (with little success), but if I get enough of them – I’m definitely going to try this!
Grace says
“pattypan” is a fun word. i wonder who called it that to begin with and why. (i’m curious like that.)
i, too, am guilty of buying super expensive, out-of-season produce to meet my cravings, but hey–this looks really delicious and totally worth it. 🙂
Meeta says
This looks lovely and light. I love visiting new supermarkets to check out what they have in store. However, I normally tend to stick to the one I go as they cater the best organic/local fruit and veggies.
HoneyB says
looks delicious! I totally love summer squash!
Ryley says
I can’t believe you used to be afraid of Harmons! 🙂
We don’t have one around our house, but I sure love them! It is the biggest thing I miss about moving.
OH.. and seriously.. I have to echo Maria. I don’t know where you live in the valley.. but the new Draper Harmons. You just have to go there. Just for a little trip one evening.. It’s by Bangeter and I-15. Go east when you get off the freeway.. It’s so nice. Luckily we have family that live close. (and honestly we dont live that far away, but other stores are closer)
Sylvie says
I’ve seen these in the shops a few times and always wondered what to do with them. Now I know! Great looking recipe.
Birdie says
This looks great, yellow squash is one of our favorites!. I think the basil sounds like a really good addition!
eatme_delicious says
I had a big spaceship squash (that’s what I called it too) on my counter for a long time because I didn’t know what to do with it! This looks like a yummy side dish.
Colloquial Cook says
Wow, I’ve never seen baby squash before! I’ll keep my eyes peeled next time I go to the green market!
Patricia Scarpin says
Deb, I love this vibrant color – it’s making me hungry!
Maria says
I love Harmons! Have you been to the new one in Draper? It is amazing! They have a great artisan bakery, sushi station, gelato bar, great produce, seafood, meats, and they even teach cooking classes. Check it out!!
This recipe looks great. I have some squash to use..I will try it tonight. Thanks!