Last weekend my parents were in town, which meant I got to eat at some of the best places in town, reviews of Tru, Arun’s and North Pond to come.
After such a decadent weekend (we also had some pretty decent steaks at Pete Miller’s) I really didn’t need any food for a couple of days. But by the time Thursday rolled around I needed a meal and after such an awesome array of food, I needed something much more than takeout. I luckily had some patty pan squash (scalloped squash) from the farmer’s market this weekend. So I cooked up this simple but very tasty, rich-sweet butter-browned-pan-sauteed squash, with a sauce of pureed squash and cider over some thin udon noodles.
1 medium size patty pan squash (3-4 inches diameter) sliced on the diameter about 3/4 inch think
1 baby yellow squash sliced
2 T butter
1/4 cup of apple cider
1 T cider vinegar
1 tsp ginger juice
1 T Mirin
udon noodles, thin
Slice the squash along the diameter and pan saute in a tablespoon of the butter. When one side has browned slighted, throw in the sliced baby yellow squash. Brown everything on both sides.
Combine the cider, vinegar, mirin and ginger juice in a saucepan and reduce slightly as you puree one and a half of the larger cooked patty pan squash slices (you should have at least three more). The combo of cider, vinegar and ginger should be very subtle. I included the seeds, which cook up tender. After blending down the squash, add the liquid from the saucepan and puree smooth. Heat through, reducing a bit.
By now the noodles should be done. Serve the squash slices, quartered over the pasta and sauce.