Patty Pan Squash Saute

This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 3  large shallots (sliced)
• 12  yellow squash (patty pan)
• 3  tablespoons unsalted butter
•  salt and pepper

Directions

1. Clean and cut the squash in half and reserve.
2. In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
3. Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
4. Season with salt and pepper.
5. Bon Appetit!