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Pattypan Squash in Chive Butter

  Put squash, salt, and water in a 3-quart covered saucepan. Bring to a boil. Reduce heat to medium. Cook approx. 3 minutes until tender. Pour off water. Add butter and chives. Simmer on low heat for 2 minutes. Serve in heated dish

Serves 6

2 quarts tiny pattypan squash (no larger than 2" across)
1 t. salt
1 c. water
1/4 c. butter
1/4 c. chopped fresh or 1/8 c. dried chives

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