Ingredients

2 pounds assorted colorful baby squash (patty pans, zucchinis,
summer squash)
1 stick butter
Salt and pepper

Directions

Preheat oven to 350 degrees F.

In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.

In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be
careful not to burn it). Toss the squash with the browned butter and season.

Place pan in oven and let the squash finish cooking, approximately 15 minutes.

**Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in
the water, during the blanching process, and serve immediately after
sauteing.

Directions

The recipes for this program, which were provided
by contributors and guests who may not be professional chefs, have not been tested in the
Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any
of the recipes.