[summer] Yellow Scallop Squash|recipe

These are wonderful yellow scalloped squash, grown locally; wash them and cook them off in water, or I prefer to slice by cutting off the tops, the longwise, and then in half.

I saute them with some garlic, ginger (optional), lemon rind, mandaquat and onion for flavor (ring cut) and some pepper and fresh herbs at the finish.

If you use my advice, before adding the squash to the skillet, make your sofrito (not mirepoix) and de-glaze to give some dimension of flavor. I do not use mirepoix in this dish and to de-glaze I use mirin or vermouth.