Patty-Pan Squash Sauté
Makes 3-4 servings
Read the post that accompanies this recipe here.
2 lbs Patty pan squash, scrubbed until clean, and cut into thick slices
1 Vidalia onion, thinly sliced
2 tbsp olive oil
½ cup basil leaves, chopped
In a large Dutch oven or sauté pan with a lid, heat the olive oil over a medium flame. Sauté the onion until translucent. Add the squash, season it with salt, and continue to cook, covered, stirring occasionally, until it begins to soften.
When the squash is nearly done (soft, but not falling apart), add the basil and stir to combine. Taste for seasoning, and serve warm.