Pattypan Squash Sauté
I’ve always loved the name, Pattypan, for those cute little squash. I just like to say it.. Don’t you? What’s for dinner, honey? Pattypan squash, dear.
But this time of year, when friend’s gardens are overflowing, the big question is, what to do with them? The other night one of my gal-pals arrived with a big bag of Pattypans, and she also came with her simple style of cooking them.
It was delicious, easy, and left me craving more.
Thanks, Pam!
Ingredients
6 Pattypan squash
Olive oil, about 2-3 tablespoons
Sea salt
Ground black pepper
Preparation
1. Wash squash, and slice into bite size slices.
2. Add olive oil to a sauté pan and heat.
3. Add squash and toss to coat.
4. Season with salt and pepper.
5. Cook to tender
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