Swiss Chard and Patty Pan Squash Saute
Prep time
Cook time
Total time
This is hands down my favorite way to enjoy summer squash or swiss chard...kale too. If you have lots of chard and squash you need to freeze what you don't use for a quickie omelet, frittata or fall soups.
: vegan, vegetarian, side
Serves: 4
  • 2 teaspoons extra virgin olive oil
  • 4 ounces sweet onion, sliced
  • 1 tomato chopped, optional
  • 1 teaspoon herb dipping oil blend
  • 7 ounces patty pan squash, cubed
  • 8 ounces swiss chard, stems and leaves chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped, fresh basil
  1. Saute the onions and tomatoes, herb blend in the olive oil, over medium to medium high heat, until the onions are tender.
  2. Stir in the patty pan squash and continue to cook for 5 minutes adding more olive oil if needed. Stir in the swiss chard, garlic and basil. Cover to create a bit of steam and cook for 4 more minutes. You do not want to cook the vegetables until they are soggy or lose their color.
  3. Top with freshly grated cheese or a drizzle of your favorite balsamic.
Recipe by phoebe's pure food at