Comments on: Buttery Patty Pan Squash With Basil Recipe

By: Kimberly Cornea

Kimberly Cornea — Sun, 18 Sep 2011 17:13:59 +0000

Thank you for the Patty Pan Recipes. Our community donates an over abundance of fresh organic produce,in Bellingham,Washington.
Please have more recipes of all vegetables,we’d all appreciate it so very much.
THANK YOU

By: Randy

Randy — Mon, 15 Aug 2011 18:11:55 +0000

slice em up and saute in butter. Add some cinammon and sugar or splenda and wow. Cest Bon!

By: Tanya

Tanya — Fri, 29 Jul 2011 04:50:02 +0000

Thanks for this. I have more patty pans this year than I’ve ever had. I thought of roasting them in the oven, and this looks like a really yummy way to do it.

By: Karin

Karin — Mon, 11 Jul 2011 01:07:23 +0000

I added some sauteed onions and garlic, and a tad of asiago cheese on top. Delish
I plan on trying this recipe with cayote squash, cilantro and green onion. Thanks!
New to this site, love it!

By: George

George — Fri, 01 Jul 2011 21:21:53 +0000

We purchased a six-pack of yellow summer squash at the local garden supply store and planted them–three weeks later they started developing dozens of bright yellow pattypan squash. Obviously, the plants were mislabled, but what to do? Your recipe is a timely solution. Of course we’ve since discovered many other delicious uses for these very pretty cucurbits.

By: Gary

Gary — Fri, 17 Sep 2010 02:58:45 +0000

I went to town on this recipe. I added jack cheese and mozzarella with each layer, threw in a layer of chopped Canadian Bacon, topped it off with tomato slices, grated Romano and basil leaves for accent. Oh yeah!! Because it was so big, I baked it for an hour and it turned out extremely well. Not a scrap left after dinner.

By: Leslie

Leslie — Sat, 28 Aug 2010 23:16:25 +0000

I just bought a patty pan squash from the Public Market where I live in NY, am really excited to try this recipe. Thanks!

By: Carol

Carol — Sun, 06 Jun 2010 14:46:40 +0000

I saw patty pans at the farmers market last week so decided to get some. I had never had it before so I went online to get some ideas for what to do with it. Your recipe was the first one I pulled up and it looked so good I didn't even look for any other recipes. I made it that night and it was wonderful. Thanks so much for the great recipe! .-= Carol´s last blog post ...If you register your site for free at =-.

By: KristenM

KristenM — Mon, 18 May 2009 17:27:01 +0000

Matt — There are several places I can point you for my answer.

The first is to the link I actually linked to in the post with the words “healthy fat” next to butter in the ingredients list.

The second is to a video tutorial I created called Good Fat Bad Fat, which serves as a primer of sorts on healthy fats:
http://www.foodrenegade.com/good-fat-bad-fat-a-video-tutorial/

The third is a summary of the health benefits of butter on the Weston A Price foundation’s website, here:
http://www.westonaprice.org/foodfeatures/butter.html

In short, one of the basic premises of this website is that food needs to be REAL. My definition of Real food is quite practical. I’m talking about food that’s old and traditional. In other words, stuff your great grandmother would have recognized as food. Ideally, I’d even go so far as to say that it’s food that’s thousands of years old because I believe that the best foods for us to eat are the ones our bodies have adapted to eat.

As such, modern vegetable oils (including Canola, which wasn’t invented until 1970) don’t pass the test.

By: Maureen

Maureen — Mon, 18 May 2009 16:45:57 +0000

YUM! I just planted some basil so I can’t wait to try this.

I want to hear more about the butter braised steak!