In this week’s CSA spotlight, I’m focusing on Pattypan Squash.
Pattypan squash are a variety of summer squash that have a unique, UFO like shape. These squash come in yellow, white and green varieties and are also known as scallop squash, sunburst squash and custard squash (among other names used). This recipe is a great summer recipe since there are few ingredients and it uses basil, which is abundant during this time of year. Although the squash look different, I found them to have a similar taste to yellow squash and zucchini. While the kids aren’t big fans of squash they each had small portions of this side dish. I served this as a side with chicken cutlets and mashed potatoes.
Pattypan Squash with Basil
Recipe slightly adapted from Food Renegade
3 1/2 cups patty pan squash, sliced (approximately 7 small squash)
1/4 cup melted butter
1/4 cup fresh basil leaves, chopped
1. Preheat the oven to 350 degrees F. Spray a 2 quart cooking dish with non-stick spray. Place a layer of squash slices on the bottom of the dish. Drizzle some of the melted butter on top and sprinkle some of the basil and salt on top. Continue layering this way until all the squash and basil has been used. (I had 3 layers).
2. When finished layering, cover the dish and cook in the preheated oven for 30 minutes or until squash is tender. Serve warm.