Another Squash Idea (really!)

Hi all,

While we have stored a fair amount of the squash that's come rolling in this summer, it's nice to enjoy it fresh as well. Here's one of my favorite squash sides. Add cheese, tofu or more nuts for a quick vegetarian entree.

Nutty Squash Pasta

Two small to medium zucchinis or yellow summer squashes, roughly chopped
1/2 cup+ cashews, roasted and salted to taste
1/4 cup+ High-quality extra virgin olive oil
8+ ounces of dry pasta (gluten free if desired), cooked per package directions
1/4 teaspoon red pepper flakes (optional)

Saute the chopped squash in the olive oil until tender. Add the red pepper flakes, if using, for the last minute of cooking time. Turn off the heat and toss with cashews. Serve over pasta. Serves two as an entree, four as a side dish.

In food-world news, the local Slow Food Time for Lunch Eat-In will happen here in Columbia at 4pm on Monday, September 7th at the Ragtag Cinema. Contact Bernadette Dryden for more information: buonappetito@centurytel.net.

See you next week!
;-)M