Recipe: Cubed Pattypan Squash with Cream Cheese

When I went to the garden show in Springfield back in February, I never dreamed that I would have so much fun, learn so much, or take home things that I would still be using far into the growing season!  I was standing at a vendor looking at seed packets. I got to visiting with a couple who were also looking, and the man said, in reference to a packet of Pattypan seeds I was looking at,”Those are so good. I used to live in North Carolina and we would just slice them and fry them and I love them!” 

I was intrigued enough to purchase the packet. Boy am I glad I did. I have had them sauteed, fried, stuffed and last week I took a zuchinni recipe from www.allrecipes.com and used it for inspiration, with some changes, to create this recipe. They went so quick I didn't have a chance to photo the dish, but maybe this week. Here is a photo of the beautiful, cute little squashes you use to make it:

The Recipe: 6–8 small squash(blossom and stem ends removed) cubed

2 TBSP Olive Oil

Two slices of Onion, seperated

1tsp Fresh Oregano

3 TBSP cream cheese, cubed

1.)Sautee the squash and onion in the olive oil until tender 2.) Add Oregano 3.)Add the cream cheese, stir until melted 4.) Serve and Enjoy!

*You can add a little Parmesan on top, that's good too. Vary amounts according to number served. Makes about 4 servings. From the Farm Kitchen of Julie A. Brown

I'm going to try to get to every one of those garden shows from now on. Besides picking a person's morale up in the winter, they are just full of inspiration! ~JB was here.