Type what you have

Ingredients

• ✓ patty pan squash
• olive oil
• onion
• red bell pepper
• carrot
• red curry paste
• paprika
• kosher salt
• vegetable broth
• heavy cream
• lemon juice
• pumpkin seed
• parsley
• olive oil

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables begin to soften, about 5 minutes.
2. 2 Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.
3. 3 Blend soup in batches with an immersion blender until smooth, about 1 minute.
4. 4 Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.
5. 5 Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.

By Allrecipes Member

Ingredients

• ✓ patty pan squash
• olive oil
• butter
• sweet yellow onion
• garlic
• lemon pepper
• spinach
• parsley
• basil
• lemon
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes.
3. 3 Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
4. 4 Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.
5. 5 Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

By Tastyeatsathome

Ingredients

• ✓ patty pan squash
• spaghetti squash
• asparagus
• tomato
• onion
• garlic
• olive oil
• salt
• black pepper
• mushroom
• black olive
• italian seasoning
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
2. 2 Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
3. 3 Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. 4 Roast vegetables in the oven for 45 minutes to 1 hour.
5. 5 While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
6. 6 Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
7. 7 Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.

By yacqueli

Ingredients

• ✓ patty pan squash
• navy bean
• sweet onion
• garlic
• vegetable broth
• curry powder
• lemon balm
• white pepper
• cayenne pepper
• corn kernel

Instructions

1. 1 Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
3. 3 Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
4. 4 Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

By Terri Goodwin

Ingredients

• ✓ patty pan squash
• red onion
• olive oil
• coriander
• salt
• black pepper
• butter
• lemon zest
• lemon juice
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Ingredients

• ✓ patty pan squash
• butter
• scallion
• garlic
• salt
• black pepper
• coffee
• egg
• goat cheese
• parmesan cheese
• tomato
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
2. 2 Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
4. 4 Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
5. 5 Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
6. 6 Remove from the oven. Let cool slightly and top with scallion greens.

By jazzbrat