Description
A delightful dish bursting with flavor, combining tender patty pan squash and sweet corn for a vibrant and colorful meal.
Ingredients
Scale
- 2 medium patty pan squashes, diced
- 1 cup sweet corn, fresh or frozen
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.
- Stir in the minced garlic and diced patty pan squash. Cook for another 5 minutes, stirring occasionally, until the squash is tender.
- Add the sweet corn to the skillet. Season with salt and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Once everything is cooked through, remove from heat. Garnish with fresh herbs if desired. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat until heated through.
- This dish can be frozen for up to a month; thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Patty Pan Squash, Sweet Corn, Hash, Vegan Recipe, Summer Dish