Sautéed Patty Pan Squash with Fresh Herbs
by Ben & Emma
1-2 Patty Pan squash, sliced into ½ inch pieces
Garlic, minced (optional)
Fresh herbs, minced- one or a variety of the following: sage, thyme, basil, parsley
Olive oil or butter
Freshly ground pepper
Heat oil or butter in a wide skillet over medium heat. Add the squash and sauté, stirring occasionally, for about 5 minutes until squash is lightly softened. Add herbs, salt and pepper to taste, then cover and steam until tender. Do not over cook. Total cooking time should be anywhere from 5 to 10 minutes depending on the size of sliced squash.