I found this recipe in a recent issue of Whole Living magazine. I tore it out because I knew we had squash that needed to be eaten and the recipe looked pretty simple. I can’t find it on Whole Living’s website, but it is online here. We were out of onions, which is unusual for us, but we had a lot of leeks from the garden so I substituted those. With tomatoes and potatoes from the garden, plus Matt’s yellow squash, this unintentionally became a dish made almost entirely of foods Matt grew. Just olive oil, spices and a sprinkle of Parmesan cheese were from the store.
We loved it. We ate half of it on the first night and finished up the rest as leftovers the next day. Easy, healthy, and delicious.