A friend of mine gave me a pattypan squash from her garden with no instruction on how to cook it. So. I chose to pair it with some diced bell pepper and onion; then, I added a little heat. It's delicious!
1 tablespoon extra virgin olive oil
4 cups squash (we used pattypan squash) cut into one-inch squares, skin on
1 red bell pepper, diced into medium-sized pieces
1/2 medium-sized onion, diced small
1/2 teaspoon crushed red chili pepper, or to taste
pinch of salt and freshly ground pepper
Heat a large sauté pan over medium heat and add the oil. Next, add the squash, bell pepper, and onion.
Cook, stirring gently until squash and peppers are fork-tender, about 12 - 15 minutes.
Add the chili pepper and continue to cook for another 3 to 5 minutes. Remove the pan from the heat and adjust seasonings.
Serve as a side dish or wrap it up in a corn tortilla with shredded lettuce, vegan cheese, and sour cream.
Refrigerate any leftovers and enjoy within three days.
