Pattypan Squash Salad
Posted: | Categories: Recipes | Tags:salad
Pattypan Squash Salad
Melissa Ben-Ishay
Savory Recipes
Making dinner for my kids is always a balancing exercise: how do I get them to try new, delicious produce that I love while also satisfying their craving for mac and cheese? This simple squash salad is one of my favorite ways to get them to try new things, like new-to-them grains and seasonal produce. I paired pattypan squash from the farmers market with fresh herbs and corn for a flavorful dish with a refreshing crunch that yes, both I and my kids loved. Plus, the leftovers made a fast, easy lunch the next day!
Ingredients
- 1 large yellow onion, diced
- 2 green peppers, diced
- 1 large pattypan squash, diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup bulgur
- 1 ear of corn or 1 cup cooked corn
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
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- ½ lemon, juiced
- 1 garlic clove, grated
Directions
Preheat the oven to 450°F.
- Combine the onion, peppers, and squash in a large bowl. Top with olive oil, salt, pepper, and garlic powder, and mix to combine so everything’s covered.
- Spread the squash mixture on a baking sheet lined with parchment paper and bake for about 50 minutes, until the vegetables are brown on top.
- Meanwhile, cook the bulgur according to package directions and place it in a large bowl.
- Add the corn to the bowl. Once the squash mixture is ready, carefully add it to the bowl with the rest of the ingredients while it’s still hot.
- Stir in the cilantro, parsley, lemon juice, and garlic clove while it’s hot. Serve warm.
