1 Tablespoonful of olive oil

4 medium squash – assorted types, cut into thick half-moons or bite-sized wedges

2-3 medium tomatoes diced (I love a mix of slicing, heirloom and I will use up cherry and grape tomatoes)

½ medium onion, diced

Herbs – 1 tablespoonful of dried Italian seasoning or a variety of fresh herbs if you have them.

½ teaspoonful or more of red pepper flake

Salt and pepper

In a deep skillet over medium heat, add the olive oil.  Once hot add the diced onion, red pepper flake and dried herbs (if using).  Cook until the onion softens, then add the chopped tomatoes and squash.  Saute for 5 minutes.  Add ¼ cup of water (adjust if needed), cover the skillet and simmer until the squash is tender.  Stir in the fresh herbs the last few minutes of cooking.  Salt and pepper to taste. 

This is a great core recipe and substitute ingredients as they change in your CSA share.

Add peppers if you have them. The recipe is amazing with diced fennel that has been cooked along with the onions. Slide in some diced eggplant. Sliced carrots will sweeten the dish up. Have some pesto? Stir that in.

This can be tossed with pasta, served over jasmine or basmati rice or eaten straight up.