Pattypan_squash_sunburst Summer Squash ~ Patty Pan
Grower: Putney Farm
Price: $3.50 ( 1 lb)
%> Available (Estimated): 3

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. Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish. Or, try this quick and simple recipe from Food Renegade.com •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) The How-To 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!