Name: Roasted Baby Pattypan Squash
Total time: PLACEHOLDER
Ingredients: 3 tablespoons unsalted butter , melted; 1 teaspoon honey; Salt and pepper; 1½ pounds baby pattypan squash , halved horizontally

Why This Recipe Works

We wanted to create a recipe where the squash would retain its beautiful shape and color while getting good browning. Roasting was the fastest and easiest way to get a decent amount of squash done in one batch, and we knew a couple of tricks to help things along. First, we cut the squash in half horizontally, creating flower-shaped slabs. Then we cranked the oven to 500 degrees and preheated a sheet pan, for maximum searing. Tossing the squash in butter and honey both complemented the squash's own sweet and creamy profile and promoted browning. We didn't even have to flip the squash—they were beautifully browned on the cut side, retained their bright color on top, and were fully cooked through.

Before You Begin

Use baby pattypan squashes between 1½ and 2 inches in diameter.

Instructions

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Whisk melted butter, honey, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl until honey has fully dissolved. Add squash and toss to coat. Working quickly, arrange squash cut side down on hot sheet. Roast until cut side is browned and squash is tender, 15 to 18 minutes. Transfer to serving platter and season with salt and pepper to taste. Serve.