How to Cook that Crazy Patty Pan Squash

And use up some of those zucchinis and yellow squashes that you went bananas for at the farmers' market...

Holy wow!  There is a Farmers Market happening in my town three times a week.  The one on Saturdays is the biggest and fanciest (live music, hipster coffee, etc.), but they are all awesome!  I feel so spoiled.  

We brought home a great haul this past weekend!  

I went a little wild--this isn't even all of it.  I like to really support our local farmers. 

Check out these berries though!

That blackberry in the back was HUGE. 

I also found one of my all-time favorite types of squash: Patty Pan!!  My favorites are the white ones.  Here is the wikipedia on patty pan, so you know what I'm talking about (I was too excited to eat it and forgot to take any pictures).

At the market, I loaded us up on Patty Pan and other seasonal squash like zucchini and yellow squash.  

And here is how you cook this delicious stuff:

1.  Slice the top/stem part off of the Patty Pan squash.  Lay it cut-side down.  It should lay flat after you've cut the top off.  

2.  Moving right to left (or left to right) carefully slice the squash (as is, even when you are going right through the middle) into 1/4 inch slices.  At the end it should look kind of like an oddly shaped loaf of sliced bread.  

3.  Melt some unsalted butter in a pan (1/4 of a stick?).  Add the Patty Pan slices.  

4.  While those start to saute, rinse and slice up your zucchinis and yellow squashes.  Cut them like a cookie log into 1/4 inch slices or a little thinner.  

5.  Add all the squash to the pan with the Patty Pan.  Add another little sliver of butter if needed.  

6.  Squeeze half of a lemon over top and gently stir to coat all the veggies.  

7.  Let it gently simmer until all of the squash is tender.  

8.  Then, bon appetit!  

With love, 

R