Ingredients
The following ingredients have 6 Servings
- ½ medium onion (sliced into wedges)
- 1 clove garlic (crushed and minced or sliced)
- 2 teaspoons tomato paste
- 2 Tablespoons olive oil
- 4 Tablespoons broth or water
- 1 ½ pounds pattypan squash (trimmed and left whole)
- salt & pepper to taste
- 2 Tablespoons fresh parsley
- juice from 1 lemon wedge
Instruction
- Place a large (deep-ish) pan over medium heat (I used a 3-quart cast iron pan). Warm a little oil and add the onions. Sauté until translucent and fragrant, then add the garlic and cook for 1 minute.
- Add the tomato paste, 2 Tbsp oil, and broth and mix well, then add the squash and season with salt and pepper. Mix again.
- Cover and reduce heat to low-medium for about 15 minutes. Stir and replace cover, cooking another 10 minutes or until squash is tender. Top with a squeeze of lemon juice and the fresh parsley and serve.
