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