Baby Patty Pan Squash

Patty pan squash are so tender and delicious when picked very young. Look for these tiny squash at the Farmers' Market this weekend! Great roasted, grilled or sauteed, add a little pesto over pasta for a delicious and light summer meal. The following recipe comes from San Francisco chef, Daniel Patterson.

Pattypan Squash Braised With Onion, Tomato and Chorizo

Ingredients:

• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 pounds Roma tomatoes, peeled and coarsely chopped
• 1 cup sliced chorizo (about 1/2 pound)
• 2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
• Salt and freshly ground black pepper
• 2 tablespoons chopped cilantro.

Directions:

1. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
2. Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
3. Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat late

Serves 8 as a side dish