Categories: squash, vegetables
Ingredients
- 1 tablespoon butter
- 1 pound pattypan squash, about 4, trimmed but skins left on, sliced about 1/4 inch thick
- Water to cover
- Juice of a lemon
- Fresh basil, chopped
- Salt & pepper to taste
Directions
-
In a skillet, heat the butter on MEDIUM HIGH. Add the pattypan and just barely cover with water. Cover. Let cook about 5 minutes or until desired doneness is achieved. (My taste wanted some softness, but some tooth too.) Remove from water with tongs, drain well and gently toss with lemon juice, basil. Season and arrange in a serving plate. Serve hot or at room temperature.