Buttery Pattypan Squash with Basil....so cute and so tasty

I am one of those crazy people that LOVES food shopping.  I know that it's not everyones cup of tea, some people just want to get in and get out. Fair enough. I get that. I think I come by it naturally though. My theory is that it's genetic, it runs in my blood:  a few generations of my family have worked in and or owned grocery stores (General stores at the time)...my great grandfather and grandfather both ran grocery stores in Tillsonburg and in Clinton, Ontario. My Dad was a delivery boy in his youth, delivering orders on his bicycle. Maybe that's why bicycles and food are two of my favourite things.  Of course I have other interests as well. But bikes and food/cooking play a huge part in my life and overall happiness. Sure it could be a stretch (rational part of the brain says it most likely is.)  It makes me happy to think of this family connection so what's the harm in that I say.

My Great-grandfather's (on the right)
store in Tillsonburg , On. with my Grandfather (in the middle)

My Grandfather's store in Clinton, On.

 Take me to a Farmer's Market or a unique grocery store that offers beautiful fresh veg, fruits, meats, cheeses, breads....and I'm in heaven.  Discovering new and interesting vegetables from around the world, or even just "new to me" veg that is local that I never knew existed... it makes that little hamster on the wheel in my head start spinning, thinking of ways to incorporate it into delicious meals. (Someday I will buy that Buddha's Hand and figure out what the heck to do with it!)

 A veg that has probably been around for eons that I just don't commonly see in the local Freshco (I have champagne tastes on a beer budget unfortunately), is the pattypan squash.   This adorable squash and I crossed paths again recently and this time I didn't let it get away. On impulse (I'm like that on occasion), I picked some up and brought it home (yes I did pay for it, I can be impulsive, but not Klepto-impulsive.) And then with the help of my wise and trusted friend Chef Google, we figured out what to do with it. The possibilities are endless I discovered- however you cook or prepare a regular summer squash (like zucchini) you can do with a pattypan....saute, grill, fry, bake, steam, serve raw, or even pickle it. I chose a nice, simple recipe. I like nice and simple. Butter, basil, garlic, salt, pepper, sliced pattypan squash. Bake. Perfect.  A quick and delicious summery side dish that will pair well with whatever you serve as your main. Heck you can even serve it as a main if you feel like it. There are no rules at Bistro 164, just friendly suggestions. Find your passion and run with it or... bicycle.  I like doing both. It's genetic. Cheers from Bistro 164!

Buttery Pattypan Squash with Garlic and Basil

from The Food Renegade

Ingredients

5-6 medium pattypan squash, sliced

1/4 cup butter, melted

1/4 cup fresh basil, diced

1 -2 cloves of garlic, minced (or 1 tbsp diced garlic in oil)

salt and pepper

Directions

Heat oven to 350 F.  Add the first layer of squash in a 2 quart baking dish. Brush or drizzle on the melted butter and garlic over the squash. Toss on some basil, and some fresh salt and pepper. Add additional layers in this fashion until all the squash is used. Cover dish and bake for about 30 minutes, until squash is tender but still firm (not soggy.)  Garnish with any extra basil and serve.