These little rascals were so cute that they easily charmed their way into my bag at the Farmer’s Market and I was grateful that the friendly farmer had suggestions for how to cook them. Webmaster Patricia researched squash (who knew there were so many!) and decided these are of the pattypan variety. Now we know.
- Pattypan squash
- Thinly sliced onion
- Minced herbs for garnish. I used chives, but you could use parsley or tarragon, if you prefer.
Wash the squash, then trim the ends off so that they will be able to lay flat in your baking dish. Cut each one in half. Peel and thinly slice an onion.
Arrange the squash in a single layer in a microwave safe shallow dish. Place the slices of onion on top of the squash halves, add a little salt and pepper, then a pat of butter on top of each. (The butter is either invisible in the picture, or I forgot to snap another once the butter had been put in place. Use your imagination.)
The second time I made it, I did two things differently that I think were both improvements. I sprinkled kosher salt directly onto the squash, followed by pepper. Then I topped them with the onion slices — and I used red onion this time.
After you place the pat of butter on each one, loosely cover the dish. Microwave for 5 minutes or until fork tender. Garnish. Serve.
Next time, I’m going to use a little of my jalapeno jelly on top, rather than the butter — or perhaps a little butter AND a little jalapeño jelly. Something tells me it would be amazing. I’ll let you know how it turns out.