Roasted Pattypan Squash with Basil

The other morning at the farmers market I ran into my neighbor, who was picking out some pattypan squash. After I told her I'd never tried them before, she kindly gave me one.

Here's what I did with it, plus a couple more that I picked up to have enough for a side dish. It's flavor is much like a summer squash. Roasted with butter, garlic and topped with fresh basil, it was quite tasty.

Roasted Pattypan Squash with Basil

Adapted from Buttery Patty Pan Squash with Basil, Food Renegade

3 pattypan squash

2 tbsp. clarified butter, melted

2 garlic cloves, minced

Sea salt, to taste

Fresh-ground black pepper, to taste

2 tbsp. shredded basil leaves

1. Preheat oven to 350 F.

2. Cut squash vertically into 1/4-inch thick pieces. Place cut squash in a 9 X 9 baking dish. Mix the garlic with the melted butter and pour over squash. Season with sea salt and then stir to coat squash more or less evenly. Grind a little bit of black pepper on top.

3. Bake for about 30 minutes, until squash is soft and some pieces are lightly browned around the edges. Top with shredded basil.