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.