Sautéed Pattypan Squash

2 tablespoons grapeseed oil
2 teaspoons minced garlic
1 pound green patty pan squash
1 pound yellow patty pan squash
2 teaspoons kosher salt
½ teaspoon red chili flakes

Heat oil in a wok over high heat. Briefly sauté garlic. Pour in squash and sprinkle with salt and chili flakes. Sauté for about 20 minutes until squash starts to brown and carmelize. Can be reheated, covered, in the oven – the flavors only deepen.

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