VegBox Recipes

Hot Patty Pan Salsa

This is a deliciously simple recipe for patty pan squashes (also called custard squash or scallop squash).
The secret ingredient turns it into a tasty, hot salsa, with lots of potential variations. Great with rice, quinoa or as a jacket potato filling.
 
 

Ingredients

Serves 4

2 large carrots
2 medium red onions
6-8 patty pan squashes
1 clove garlic
8-10 cherry tomatoes
1 level tablespoon fresh oregano leaves, chopped
1 tablespoon olive oil
salt and pepper to taste
 

Method

  1. Peel the onion and chop it finely. Scrub the carrots and slice thinly. Peel and crush the garlic clove.


  2. Slice the ends off the patty pan squash and chop into 1cm (½ inch) chunks.


  3. Warm the olive oil in a large pan and gently saute the onion and carrots until softening, for about 5-8 minutes.


  4. Add the patty pan squashes and garlic and cook for 2-3 minutes.


  5. Wash and dry the tomatoes. Slice in half. Add to the pan. Mix well and cook for a further 3-4 minutes, until the tomatoes have formed a thick paste.


  6. Add the oregano leaves and season to taste.


Great with quinoa, brown rice or as a jacket potato filling.
 

Time From Cupboard-To-Table

20 - 25 minutes
 

Notes & Variations on Hot Patty Pan Salsa

Top with some thinly sliced green pepper, just before serving.

For a spicier version, add a finely chopped, de-seeded green chilli and ½ teaspoon freshly ground cumin seeds at the same time as the onions and carrots.
 
 
 

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