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Tasty Herbed Flying Saucers and other Identified Squash



  • 1/2 cup (1 stick) butter, divided
  • 1 zucchini, stem removed chopped
  • 1 yellow squash stem removed  chopped
  • 2 cups (about 3/4 pound) patty pan squash, trimmed, cut in half crosswise
  • 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
  • 1 package baby spinach
  • 1 bunch parsley stems removed chopped
  • 2 tbsp dill
  • 1 bunch green onion chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper




 Melt 1/4 cup butter in large skillet over medium-high heat.

Add squash and cook until almost tender, stirring often, about 6 minutes.

Adding salt & pepper to taste.

Add mushrooms, parsley, dill, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.

Add spinach; stir until wilted, about 2 minutes. Season with salt and pepper. 

Garnish with chopped green onion.

This goes perfectly over the Campbell Farms Popcorn Rice.

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