Recipe: Sauteed Pattypan Squash with Roasted Red Pepper Sauce (blender or food processor)

SAUTEED PATTYPAN SQUASH
WITH ROASTED RED PEPPER SAUCE

FOR THE ROASTED RED PEPPER SAUCE:
1 (7 ounce) jar roasted red peppers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt to taste
Fresh pepper to taste
FOR THE SQUASH:
30 miniature (baby) pattypan squash, trimmed, cleaned and dried (If you can't get miniatures, feel free to use small pattypans, trimmed and cut into 1-inch pieces.)
2 tablespoons olive oil
3 garlic cloves, minced

TO PREPARE THE SAUCE:
In your food processor or blender, puree the six sauce ingredients. Correct the seasoning and set the sauce aside.

TO PREPARE THE SQUASH:
If any of the squashes are larger than one inch in diameter, cut them in half. In a large skillet, heat the olive oil, add the squash and a sprinkling of salt and pepper, and saute until crisp-tender and lightly browned.

Add the garlic and continue sauteing just until the garlic is lightly browned.

TO SERVE:
Spoon the sauce onto a serving platter, arrange the squash on top and serve right away.

Servings: 6
Source: The Complete Vegetable Cookbook by Lorraine Bodger