If you haven’t already figured it out, we name all of our tunics using a type of squash. Our latest tunic-the Patty Pan we thought was extra “catchy”. So we would like to share a recipe for Patty Pan squash. Enjoy!
5 or 6 medium patty pan squash, sliced
1/4 C melted butter from grass-fed cows (a truly healthy fat) or ghee from grass-fed cows
1 bunch fresh basil, chopped
Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee.
Scatter some freshly cut basil on top and lightly sprinkle with sea salt.
Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil.
Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. In this case, it’s paired with butter-braised bite-sized pieces of strip steak. ENJOY!