Patty pan squash recipes aren’t nearly as numerous as zucchini recipes. But to me, summer isn’t summer without fresh patty pan squash (…and tomatoes, and zucchini, and onions, and lemonade).
Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way.
This simple patty pan squash recipe takes minutes to prepare and tastes like summer thanks to the abundance of fresh basil. (And yes, where I live, it is summer already, and will be for at least the next 4 months!)
- 5 or 6 medium patty pan squash, sliced
- 1/4 C melted butter or ghee from grass-fed cows (where to find grass-fed butter & ghee)
- 1 bunch fresh basil, chopped (see: how to harvest basil)
- sea salt (where to find REAL sea salt)
Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee.
Scatter some freshly cut basil on top and lightly sprinkle with sea salt.
Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil.
Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. In this case, it’s paired with butter-braised bite-sized pieces of strip steak. ENJOY!
If you’re looking for a reputable source of ghee or butter from grass-fed cows, check out the listings on my Resources Page.
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