Coast Cooking

Coast Cooking: Give squash another look

OK, the holidays are over and you’re ready to get back to something like a healthy diet. So what's fresh and good at the grocery store this time of the year? Not much, it seems, pickings are slim.

That is only true if you ignore the simple, but delicious and healthy crooked-neck yellow squash. It is another of the many, many foods given to the world by the New World after the European intervention. 

Where would we be today, in terms of culinary, without those foods? It is a list too long for this short blog.

So, are you burned out of squash simmered or sautéed, as we have been doing in the South for generations? Here's an idea that you just might like.

SQUASH AND PASTA

1 package your favorite pasta

3-6 yellow squash

1 can imported whole Italian tomatoes

1 green bell pepper

Red pepper flakes, black pepper, salt

Parmigiano-Reggiano

Cook the pasta according to the package directions, drain, add back to the still warm cooking pot and douse with good olive oil. In a sauté pan, add oil and red pepper flakes, then the bell pepper, cook for 2-3 minutes, then add the equally sized slices of squash, cook over high heat just for a minute or two. Now add the tomatoes and simmer just until the squash are done. Season aggressively. Plate the warm pasta, top with the squash and tomatoes and garnish liberally with the Parmigiano-Reggiano. 

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