Pattypan Squash with Pasta and Red Sauce

Here's another squash recipe that I just threw together one evening for dinner. It's very simple, and was very tasty, but I did no measuring. Sorry. I did; however, take a couple process pictures.

Ingredients:

• Pasta (I used whole wheat penne)
• Pattypan squash, cut into bite-sized chunks (I used Yellow Sunburst)
• Dried, minced onion
• Dried, minced garlic
• Red pasta sauce
• Salt
• Pepper
• Dried basil
• Grated parmesan cheese

Directions:

1. Bring water to a boil in a saucepan. Cook pasta according to package instructions.

2. Sautee squash with onion and garlic in a small skillet.

3. When squash is tender, add pasta sauce, salt, pepper, and basil. Simmer for 5-10 minutes.

4. Pour sauce over drained pasta. Sprinkle with parmesan cheese.

This was a tasty dinner for one that I would definitely make again.

Gnocchi with Squash and Tomatoes

We've received a lot of different types of squash in our CSA, so look forward to some yummy squash recipes coming your way. Last night, I had some yellow squash to use up, so I threw together this quick and easy recipe.

Serves 1

Ingredients:

• Tri-colored gnocchi
• 1 T olive oil
• 1/2 medium yellow squash, sliced
• 1/2 tsp minced garlic
• salt/pepper to taste
• 1 medium tomato, coarsely chopped
• 1/4 cup red pasta sauce
• grated parmesan cheese

Directions:

1. Prepare gnocchi according to package directions

2. Heat oil in small skillet; sautee squash with garlic and salt/pepper.

3. Add tomatoes.

4. Add pasta sauce.

5. Pour sauce mixture over gnocchi, sprinkle with parmesan cheese. Enjoy with a nice glass of Riesling.