I've always loved squash, even as a kid. It falls into that "comfort food" catagory that seems to have a lot of "yellow-ish" food in it. Here's a recipe I highly recommend!
Yellow Squash with Hazelnuts and Pecorino - serves 4
Martha Stewart's Good Food Fast cookbook
In a large skillet, heat 1 T olive oil over med-high heat. Add 3 medium yellow squash, cut into 3 inch wedges, and 1/2 cup raw blanched hazelnuts (or almonds), stirring frequently until squash is tender and nuts are toasted, about 7 minutes. Add 1 T fresh lemon juice and 2 T fresh marjoram or oregano leaves. Top with 1/4 ounce shaved pecorino cheese.
Yellow and green bowls for summer squash recipies.
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