Petit pan (patty pan) squash

Patty pan squash, also called scallop squash and patisson, are cute little white, light yellow or green round squat variety of scallop summer squash that kind of remind me of flowers, since the edges look like petals. Here are a few methods of preparing the squash. You can also bake them after scooping out the centers and stuffing them, like in this recipe or this one. These squash are really healthy for you. They are low in calories, and high in fiber and vitamin C and have lots of folate, vitamins B6 and A, magnesium and potassium. I also read that patty pans are great for lowering cholesterol and blood pressure, as well as preventing certain cancers. Just like with many foods, make sure you don’t indulge in patty pans too often, since they contain a significant amount of oxalates, which can accumulate in you body and interfere with calcium absorption. For additional  information about scallop squash and their health benefits, please visit Live Strong’s webpage.

When I got home from the Cotati farmers market recently, I started planning what to make with all of my new veggies. I set some things aside for salads or other particular dishes, but there were some I wanted to cook with right away. The recipe that I listed below is a guide of sorts; you don’t have to use all of the spices if you don’t want to. I just created the dish as I went along, making rough measurements by sight and taste. If you are afraid of cooking without specific amounts, start by smelling and tasting the seasonings together to figure out scrumptious combinations; choose which spices and herbs you think will work best for what you are aiming to create. Just start in small increments. Sometimes I like to put a little bit of spices and herbs in mini prep bowls or the spice containers’ lids, carefully tapping or sprinkling in a bit at a time.

Mixed Late Summer Vegetable Saute with Seeds
Serves 4

Ingredients
5 T Chopped or Minced Garlic
1 Sweet Yellow Onion, coarsely chopped
4 Patty Pan Squash, trimmed, cut into bite-size pieces
4 Purple Potatoes, cut into bite-size pieces
1 C Collard Greens, stemmed, torn into bite-size pieces
1 C Russian Red or Green Curly Kale, stemmed, torn into bite-size pieces
1 Bunch Carrot Greens, coarsely chopped, optional
1 Large Carrot, cut into bite-size pieces
2 Large Stalks Celery, diagonally sliced
1 Head Broccoli, coarsely chopped
1 – 2 C Green String Beans, trimmed, broken into bite-size pieces
1 Scallion, green parts only, cut into 2″ lengths
Cumin Seeds, ground
Himalayan Sea Salt, ground
OR Bragg’s Liquid Aminos
Alderwood Smoked Sea Salt, optional
Smoked Hickory Flavoring (infused barley flour)
Fresh or Dried Thyme, stemmed, ground
Fresh or Dried Sage, stemmed, ground
Fresh or Dried Marjoram, stemmed, ground
Mixed Peppercorns, ground
1 C Filtered Water, as needed
Italian Seasoning, optional
Herbs de Provence Seasoning, optional
Poultry Seasoning, optional
Raw Hemp Seeds, sprouted, dehydrated
Raw Pumpkin Seeds, sprouted, dehydrated
Raw Sunflower Seeds, sprouted, dehydrated

Directions
In a large lightly oiled pan, saute the onions and garlic over medium heat, stirring occasionally. When the onions become translucent (or caramelized, depending on your flavor preference), add the tubers; cook until the carrots become slightly tender. Add in the water to steam the vegetables.* Lower the temperature to a simmer. Mix in the squash, broccoli, beans, celery and spices. Cook with the cover on until the broccoli stems start to soften. Add the fresh herbs and greens, stirring occasionally. Cook until the carrots and broccoli stems are tender and the greens have wilted. Remove the pan from the heat completely. Transfer the seasoned vegetables to a large bowl. Stir the them together with a large spoon to cool and get rid of excess water (keep an eye on the general moisture to prevent the vegetables from drying out too much) until the vegetables are cool enough to pick up with your fingers. Fold in the seeds. Serve and enjoy.

*If you are using dried herbs, they need to be rehydrated. Let them sit in a cup of water for 20 minutes; this also infuses flavor into the water. Use this water to steam the vegetables by carefully straining it out into the pan, using a fork to prevent the herbs from going in to early. Add the rehydrated herbs when you mix in the fresh ones.

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