Sunburst squash are a heritage variety of summer squash related to the pattypan squash. The sunburst varietal is short and round, with slightly scalloped edges and a characteristic orange-yellow color. Use sunburst squash in any recipe that calls for summer squash. The bright, sunny color for which it is named will help the dish to pop, making it a feast for the eyes as well as a savory treat for your taste buds.
Sautéed Sunburst Squash
Heat the olive oil in the skillet over medium-high heat.
Add the sliced sunburst squash a handful at a time and sauté for seven minutes, or until all of the squash is tender enough to easily pierce with a fork.
Remove the squash with a spatula and place it in a serving bowl. Top with the grated Parmesan cheese, if desired, and toss the squash to distribute the cheese. Serve hot.
Baked Sunburst Squash
Preheat the oven to 325 degrees Fahrenheit.
Rub the slices of summer squash with olive oil and place them on a greased baking sheet. Sprinkle with salt to taste.
Bake the squash, turning once halfway through the cooking time. Bake for 40 to 60 minutes, or until the squash has turned golden brown and is fork-tender.
Transfer the squash to a serving bowl and serve hot.
Things You'll Need
1 1/2 lbs. sunburst squash, sliced
3 tbsp.olive oil
Salt to taste, optional
4 tbsp. Parmesan cheese, optional