easy sauteed patty pan squash

When those cute little baby patty pan squash are in season, you best believe I am buying them. I like them way more than regular old zucchini / summer squash because they are less soft and mushy. I have bought patty pans and made them this exact way now every time I have gotten them. They make the perfect veggie side to your summer time meal / BBQ. (You could also totally sub cooking them in a pan with giving them some color on the grill, then just toss with some oil and spices!).

Ingredients:

• 5-6 equal sized patty pan squashes; cut into equal sized chunks

• 2 tbsp of butter

• 1/ 4 tsp of Aleppo pepper

• 1/4 tsp of kosher salt

• 1/8 tsp of ground pepper

This recipe could seriously not be easier.

In a pan of your choice (but big enough for all of your squash pieces), melted the butter over medium heat. Add the patty pan pieces to the pan and let cook for a few minutes.

Season with Aleppo pepper, kosher salt and pepper. Let the squash cook for about 7 minutes, flipping the squash around in the pan so it gets nice and golden brown.

Remove from the pan and serve warm!