Squash, onion and cheddar bake * 1 1/2 pounds pattypan squash * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 4 ounces grated cheddar cheese (about 1 cup) * 1 medium onion, diced * 1/2 tablespoon minced fresh thyme * 1 tablespoon butter, divided Cut squash into 1/2 inch thick wedges and cook in boiling, salted water until crisp-tender, about 6 minutes. Drain well. In a separate skillet, melt 1/2 tablespoon butter.