- 2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash)
- 1 stick butter
- Salt and pepper
Preheat oven to 350 degrees F.
In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
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.
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