About this time in the season you are probably saying to yourselves, “What else can I do with zucchini??” Well, I have the answer! Tonight for dinner I made one of my favorite mid-week squash recipes. Here’s how it goes:

2 Tbsp olive oil
2 Tbsp butter
1 tsp kosher salt
2 medium squashes, sliced
½ yellow onion, chopped
9 oz pre-made fresh pasta
¼ cup crumbled Feta cheese 

Melt the butter and olive oil in a large frying pan on medium heat. Toss in the squash, onion and salt. Toss to coat and put the lid on for 5 minutes. Take the lid off. After another 3-4 minutes the squash pieces should be caramelized on bottom. Turn over as many as you can and fry with the lid off for a few more minutes – until caramelized on the other side.

While the squash is cooking, boil up some salted water in a large sauce pan and cook the pasta according to the directions on the package. As soon as you strain it, toss another 3-4 Tablespoons of olive oil to keep it from sticking. Plate the pasta. When the squash is finished cooking, divide between the plates of pasta. Top with a little crumbled feta and dive in!

 This works with any/all of the different varieties you’ll receive. If you get a squash that is a little on the larger side, scoop out the seeds first. If you don’t like Feta, use Parmesan. Use whatever pasta you have in the pantry, or the “home-made” kind. Toss in a little sage or frozen peas if you have them. It is surprisingly easy to make and super delicious!