The thing I love most about squash is the variety. There are hundreds of varieties. My first favorite has always been acorn squash–cut in half and baked with butter, salt and pepper, until it melts. Or butternut squash roasted and made into a smooth, hearty soup. And then there is spaghetti squash–which is divine when prepared like pasta.
My new farmer’s market find is the Pattypan squash. I’ve seen this little summer squashes before the grocery store–typically about an inch in diameter. The pattypan squash I found was gigantic in comparison; about 5 inches across. It sat in my refrigerator while I obsessed about what to do with it. One crazy Wednesday night (Lily has horseback riding and then I teach), I came up with this delicious butter bake as a side dish for vegetarian sloppy joes (Morning Star crumbles plus sloppy joe sauce).
This recipe is so easy and the squash melts like butter in your mouth. Feel free to substitute any summer squash and to use whatever herbs you have on hand.
1 medium to large Patty pan Squash or a handful of small patty pan squash, sliced thin
1 small zucchini, sliced thin
4 tablespoons ghee or melted butter
4 cloves garlic, roughly chopped
3 tablespoons fresh herbs–parsley, chives, basil and cilantro
Preheat oven to 400F.
In a baking dish, begin layering as follows:
Pattypan & Zucchini, (to cover the bottom of the pan)
a sprinkle of garlic
a tablespoon of herbs
a tablespoon-ish of butter
Keep layering and top with any remaining butter.
Bake for 20 minutes (or until soft and buttery).