I like to stop by to see what Chef John has been making. He posts a video that is about five to six minutes long. I think of it as culinary school in five minutes and not just instruction but a visual of how to treat food. When I saw his Pattypan Squash With Chorizo Vinaigrette I had to put it on my to-do list. But when I went to buy some I could not find them.
Did anyone see that documentary where Jamie Oliver held up flashcards with a picture of a vegetable and asked the children what it was? No child recognized any of the pictures he showed to them. Granted these were little children, but this is how I felt at the check out stand recently. I stood at the checkout lane and had to tell the clerk what vegetable she was checking out. I am not talking about obscure vegetables. I think it is symptomatic that we are getting further away from our food source. This seems to be happening more and more.
When I asked the produce person where are the pattypan he said I was a little early for them that I should check back. Well I gave it a week and checked again. I could not find them, so I asked the produce person again. He seemed confused so I started to walk away from the vegetable isle. Then all the sudden there they were, but they were not marked pattypan, they were marked as summer squash. Technically I guess they are summer squash, but to me summer squash looks like a zucchini only they are yellow. I have only known these as pattypan or as my kids called them, flying saucers.
Summer is growing to its end, and you may think you are done with squash, but I thought this made a great lunch. So few ingredients, but with the spice in the chorizo, it kind of does the work for you.
Thank you Chef John for another culinary lesson.
- 8 pattypan squash
- kosher salt to taste
- 6-8 ounces fresh, raw chorizo
- ¼ cup extra virgin olive oil
- ⅓ cup sherry vinegar (or, use any vinegar you like)
- splash of water to maintain moisture level if needed
- 1 tablespoon freshly sliced mint leaves – I used parsley.
- Carefully halve pattypan. Place on a papertowel.
- Salt generously and let set while preparing the chorizo dressing.
- In a skillet crumble and brown chorizo – crumbled fine.
- Add olive oil and then vinegar. Set aside.
- Grill pattypan until soft.
- Place on a platter and top with chorizo dressing.
- Garnish with mint or parsley.
I am taking this to
Susan says
I don’t think I saw a Pattypan squash until I was an adult. We had plenty of winter squash at home, though. What a delightful way to use them. I saw baskets of them for sale at the farmers’ market last weekend!
Ms. Lemon says
I hope you will give this recipe a try before the season is over.
My oldest sister introduced me to this squash.
Thanks so much for stopping by.
Marsha M. - SOCAL says
Can you tell me what brand of Chorizo you used? The type that I seem to see in markets around here is much more mashed up and very greasy. It is the Mexican type that I see, and I know that there is the Spanish type too. Hope you can help me, this looks very good!
Ms. Lemon says
Marsha, Yes, it is Mexican styled chorizo which is a raw type. I bought this chorizo from Gelson’s. It is a local semi-upscale market in Southern California on sale. It was remarkably lean for sausage. I would suggest if the sausage is too fatty, drain off the fat and use olive oil which is actually good for you – in moderation. I hope this helps.
Regards,
Madonna
Linda says
I just bought pattypan squash not knowing what to do with it. Thanks to you I now know and love the idea of the chorizo over it. The hubby will be most pleased.
Ms. Lemon says
I hope you enjoy your pattypan Linda.
Sam @ My Carolina Kitchen says
I never saw a pattypan squash during my childhood. I rarely seem them in our market here, maybe not ever. What a shame because they are so pretty. I love that you’ve combined them with spicy chorizo. Great idea.
Sam
Ms. Lemon says
Thanks Sam.
Kitty says
That meal looks absolutely delicious, Madonna, and a complete meal with pattypan squash and protein. Who would ever think to have chorizo in a vinaigrette? I must try this. You dine so well, and I wish I could share it with you!
Ms. Lemon says
Kitty, I would never have thought to make a vinaigrette, but when the pattypan is warm it kind of soaks up the flavor and gives it a nice flavor.
Chris Scheuer says
So simple but sounds so delish!
Ms. Lemon says
Thanks Chris. The chorizo does all the work. 🙂
Carlee says
Yum! I always love the look of pattypan squash. I’m not sure if I have ever seen them in the store, I need to keep my eye out for them at the farmer’s market! I bet they are wonderful with the chorizo!
Ms. Lemon says
I like pattypan since they are not a watery as other squashes. Just a salting and pat them dry and they are good to go.
Thanks for stopping by. I love commenters.
Lou Lou Girls says
I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Sunday! Lou Lou Girls
Miz Helen says
Hi Madonna,
What a delicious recipe, we will just love your Patty Pan Squash. Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
Come Back Soon!
Miz Helen
Karen (Back Road Journal) says
I haven’t seen either pattypan or fresh chorizo at the new grocery store where I’m now shopping. I’ve already talked to someone about seeing if they can order in some ingredients that they aren’t currently carrying. I think my list will get longer as this recipe sounds terrific.
Ms. Lemon says
My pantry and refrigerator are totally different from when I lived in the Midwest. I am sure you will find so many new things. Or should I say renewed since you have live there before.
John/Kitchen Riffs says
I’m back from vacation, and ready to cook! And I love this time of the year — you can still get some late summer things as well as early fall ones. Haven’t cooked with pittypan squash in ages. Love the idea of combining them with chorizo — really great idea for a vinaigrette. Thanks so much for this.
Ms. Lemon says
I think the chorizo does all the work. Hope you and the Mrs. had a delightful vacation and brought back some recipes.