Softened and sweet, the squash-onion mixture can be a side dish or a stewy sauce for shaped pasta. For this recipe, use squash that are firm and weighty. The onion, which usually hits the pan first, is added later to allow the moisture from the squash to cook off.
- 2 to 3 pattypan squash (30 to 36 ounces total; may use 6 to 7 small pattypan squash)
- 2 to 3 tablespoons unsalted butter
- 3 to 4 spring onions or small white onions, coarsely chopped (1 1/2 cups)
- Kosher salt
- Freshly ground black pepper
Working with one at a time, stand the squash on its base (opposite the stem end). Trim off the scalloped edges. Cut thin slices off the squash, rotating it as you work your way toward the center. Discard or compost the stem and seeded center of the squash.
Melt the butter in a large nonstick skillet over medium-high heat. Add the squash and cook, stirring occasionally, for 20 minutes, until the squash becomes tender. Add the spring onions and cook for 8 to 10 minutes, until it has softened. Season with salt and pepper to taste. Reduce the heat to medium or medium-low and cook, covered, for 15 minutes, until the vegetables are quite soft (mostly mushy) and golden. Check and stir occasionally to make sure the mixture isn't burning. If it looks too dry, sprinkle it with a tablespoon or two of water, as necessary. Serve warm.
From Becky Latane of Blenheim Organic Gardens in Washington's Birthplace, Va.
Tested by Bonnie S. Benwick.
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