Pattypan Squash Sauteed with Basil and Mint

I had never made Pattypan Squash, until this year.  I saw them on the Farm Stand in my neighborhood last year, but never bought them. A couple of weeks ago, I saw them and quickly grabbed them with some garden  tomatoes.  I really wasn't sure how to prepare them, but Google and Wikipedia  came to the rescue.  I found out that these cute, little scalloped squash, are summer squash, that sort of look like UFO's.  The name Pattypan comes from  pâtisson, a  Provençal  word for a cake made in a scalloped mold.

Pattypan squash come in yellow, green and white varieties.  They have a creamy flesh with a smooth outer skin that you don't have to peel and can eat.  You can slice them in half crosswise or scoop out centers to  use as decorative containers for  other foods. I decided to saute these cute little babies in smart Balance and a little garlic.  Before serving,  Sprinkle with a basil and mint chiffonade.  Enjoy! You can also add some Parmesan cheese. Next time I might stuff them:) This is a quick and easy dish, especially if it's too hot to grill outside, and Ioved the basil mint combo, which added great flavor to the squash.

Sauteed Pattypan Squash with Fresh Basil Mint Adapted from Epicurious

Serves four

Ingredients:

• 3 tablespoons unsalted butter or Smart Balance
• 2 cups (about 3/4 pound) small patty pan squash, cut in half crosswise
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tsp of granulated garlic
•  1/2cup (about 8 leaves) fresh basil, torn and loosely packed
• 1/3 cup (about 12leaves) fresh mint, loosely packed
• 1 small red bell pepper, sliced crosswise

Directions:

 In 10-inch skillet over medium heat, melt butter or Smart Balance. Add patty pans and red bell pepper.  Sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Garnish with the red bell pepper.

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck #28
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