Summer is over, but if you’re lucky enough to still have some patty pan squash, here is a hearty recipe that is simply delicious!
What you need:
- Andouille Sausage – just one (I used Open Nature Chicken), diced
- 1 slice of bacon, chopped
- 1 – 2 Green Onions
- ¼ cup diced, canned tomatoes
- 1 Tablespoon of butter
- 4 Patty pan squash
- 2 cups cooked pasta
- 3 cloves of garlic, crushed
- 2 Tablespoons of butter
- 1/3 cup low fat buttermilk
How to Do it:
Cut the squash in half diagonally, across the widest part. Put in a skillet with about ¼ cup of water and steam until it reaches fork tender. Remove from heat and set aside.
Cook the bacon on low heat until it begins to crisp and the fat starts to render. Add the Andouille and cook until it begins to brown. Add the butter, squash, and tomatoes to the pan. Simmer until the sauce thickens.
Serve the squash halves with a couple of tablespoons of meat and sauce.
Garnish with the green onions, serve with pasta.
Heat the buttermilk with the butter. Add the garlic and simmer gently for 1-2 minutes. Toss with the pasta.
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