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INGREDIENTS 8 very small pattypan squash 2-4 Tablespoons olive oil a pinch of salt (optional) DIRECTIONS Wash squash. Slice off stem and discard. Slice into circles about 1/2 inch thick. Pile squash circles in a large baking dish. Drizzle with olive oil and use your hands to completely coat each piece with oil. (You have to work quickly because the squash is absorbing the oil as fast as you can pour.) Arrange squash into staggered layers in pan. Place pan in cold oven. Set time bake or turn on to 350 degrees and bake for 1 hour. Turn off oven and allow squash to continue cooking with residual heat for up to 1 hour. Add salt, if desired. Serve hot out of the oven or at room temperature. Cover and refrigerate leftovers. Copyright © 2012 Stefanie Samara Hamblen |
