Ingredients:

  • 1 pound patty pan squash, about 4 medium, washed and cut into 1/2-inch slices (450g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon kosher salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (1.5g)
  • 4 tablespoons unsalted butter (56g)
  • 1/4 cup chopped fresh sage (about 10 leaves) (5g)
  • 1/4 cup roughly chopped hazelnuts, toasted (25g)
  • 1 tablespoon lemon juice (15ml)
  • Pinch of red pepper flakes (optional)
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions:

  1. Wash and slice the patty pan squash into 1/2-inch slices.
  2. If needed, toast hazelnuts in a dry pan until fragrant and lightly golden, then roughly chop.
  3. Heat olive oil in a large skillet over medium heat. Add the squash, salt, and pepper. Sauté until tender-crisp and lightly browned.
  4. In the same skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter turns a nutty brown color and has a nutty aroma. Watch carefully to avoid burning!
  5. Remove the skillet from the heat and immediately add the sage. The residual heat will infuse the butter.
  6. Stir in the lemon juice and red pepper flakes (if using). Season to taste with salt and pepper.
  7. Pour the brown butter sauce over the sautéed squash. Sprinkle with the toasted hazelnuts. Serve immediately. This are great patty pan recipes!