Simple & Savory Baked Pattypan Squash

or a fresh take on a playful Summer squash

Our Farmers Market is currently filled with fresh flavors of late Summer.  Last Summer I first explored the world of pattypan squash thanks to both the community gardens that our local group initiated at the time and the wonderful farmers that contribute to our Farmers Market.  I was first drawn to the squash because of how beautifully it photographed, but it only started there.

My first experiments in preparing this little cutie was to boil, seed, and stuff it.  I loved this dish, but my husband was still on the fence so this year I continued to experiment and have found one that he truly likes.  An added bonus - takes only a handful of ingredients and utilizes fresh herbs from my home garden.  So in summary - fresh local ingredients, a light and simple side, quick and easy to make, minimal financial investment, and overall a just plain delicious dish that suits our Summer months to a tee.  Check it out:

2 medium to large pattypans
4 tbsp melted butter
4 tbsp parmesan cheese
6 leaves fresh basil, chopped
1-2 tsp fresh rosemary, chopped
Kosher salt

1. Slice pattypan squash into ¼ inch thick sections and remove any tough parts, i.e. stem area and base.

2. Brush the bottom of a baking dish with a coating of melted butter then layer in the following order one quarter of each of the ingredients: slices of squash, brush a layer of butter, salt, basil, rosemary, and parmesan cheese.  Repeat with 3 more layers.  Pour any remaining butter over top.

3. Bake at 400 F for 20-25 min or until the squash is tender throughout. Remove from oven, scoop, serve, enjoy!