Patty pan squash is fun to say, fun to cook, and a treat to eat. The fennel fronds (or mint leaves) lighten up the dish, and the grapes add the perfect flavor. I know you’re gonna love this one. It will be great at your labor day BBQ – warm or chilled. You might also enjoy it as a side dish with a fish or meat dinner, or have it on its own as a light late-summer lunch.
3 pounds mixed patty pan squash, skin-on, sliced in half
6 garlic cloves, smashed
¼ cup extra virgin olive oil
1 cup mixed grapes, sliced
¾ teaspoon salt
¼ teaspoon crushed red pepper
juice from 1 orange
2 tablespoons sherry vinegar
a handful of chopped fennel fronds
optional topping: crumbled goat cheese
- Heat the oil and smashed garlic in a large sautée pan over medium-high heat. Fry the garlic for about 5 minutes, being careful not to let it burn.
- Add the squash, salt and pepper, and sautée for 8 minutes until the squash are caramelized.
- Add the grapes, sherry vinegar and orange juice, and sautée for another 3 minutes until the grapes are nice and soft.
- Turn off the heat and add the fennel fronds. If you don’t have fronds, you can sub chopped mint leaves.
- Taste and season with salt and pepper as needed.