Patty Pan Squash How to cook

!±8± Patty Pan Squash How to cook

"Awww, how sweet", is the reaction of some people with patty pan squash to introduce. Well, like baked squash, zucchini are part of the family, but the smallest of the lot, which measures just an inch wide.

Patty pans are green when young, but shades of black when ripe. It has its own form, which has been likened to a flying saucer. You can find them in stores and markets from summer to early fall. Select the smallest availableif you want the best flavor and texture. If they handle with care, you can refrigerate up to 6 days.

Patty Pan Squash is a great source of vitamins A and C and folate. A cup of this pumpkin has less than 30 calories.

There is no need to fuss over patty pan squash cooking. Just keep things simple. Patty pans to cook everything, wash well, place in a steamer over boiling water and steam 4-6 minutes or until tender (test with aFork).

As an alternative to steam, you can try to crush roasted patty pan in the oven. It 's almost as easy. Take the value of pound patty pan, cut the skin and cut each squash in half or quarters. Throw a couple of teaspoons of olive oil and a pinch of salt. Place patty pieces on a baking sheet and bake on top rack of a preheated oven (420 degrees) until they are soft enough to be with a fork, which is about 10 to 15 minutes.

Patty PanSquash is also excellent when fried. Slice three or four pumpkins along its average diameter, fell in a pot on the stove, a tablespoon of butter and cook until slices are golden on one side. Tanned and brown as a guide until the second side. If you prefer, you can throw a fried patty pans of cooked noodles.

Patty Pan Squash How to cook

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