Copyright 2013 by Jacqueline Peppard, all rights reserved
You will love these squash, also known as patty pan, with eggs on top or as a side dish with steak. They are a low-carbohydrate alternative for home-style hash brown potatoes.
Their flesh is dense, nutty, and flavorful, and it doesn’t mush as quickly as other varieties of summer squash when cooked. Avoid squash that exceed 4 inches in diameter for this recipe because they tend to become mealy, seedy, and less firm. Look for younger ones that are at least 2 inches deep or greater. I have found the yellow, bell-shaped, and variegated green on top and bottom to be the firmest of this variety, but all the patty pans work well.
1/2 cup sliced and cooked bacon or breakfast sausage (optional)
5 or 6 squash about 3 inches in diameter
1 TBS olive oil
1 TBS butter
1 cup scallions
Salt and pepper, to taste
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