Course | Side Dish |
---|---|
Cuisines | American |
Cooking Methods | Chopping, Sautéing, Searing |
Diets | Dairy Free, Egg Free, Gluten Free, Keto, Kid Friendly, Low Carb, Low Fat, Nut Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30 |
Main categories | Everyday Food, Low Calorie, Vegan, Vegetarian |
Main Ingredient | Vegetables |

Sauteed Garlic Patty Pan Squash
Serves: 10
Serving Size: 1 cup
Buttery and flavorful variety of squash
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Food storage containers, Saute pan, Sharp Knives, Top StoveIngredients
- 4 pound patty pan squash for 10 servings about 8 patty pan squash
- 2 tablespoon extra virgin olive oil or ghee
- 3 clove garlic chopped
- 2 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Heat oil in pan and add chopped squash
- After sauteing for 3 minutes, add garlic, salt, pepper, and toss
- Cook until edges are slightly brown
Reheating/Serving Instructions
microwave or stovetop
Nutrition
Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 1mg
Sauteed Garlic Patty Pan Squash
$20.00 cooking fee
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