Skillet Tomatoes and Squash

Prep Time:  30 minutes

4 Tbsp butter
2 small zucchini, sliced
2 yellow summer squash, sliced
2 medium onions, thinly sliced
4 medium tomatoes, sliced
1 tsp. garlic salt
1/2 tsp. dried basil or 1 Tbsp. chopped fresh basil
4 oz. grated mozzarella cheese
1 cup seasoned croutons

Melt butter in large skillet.  Add squash and onion.  Cook over medium heat until the vegetables begin to become golden.  Gently stir in the tomatoes and seasonings.  Turn heat to low, cover, and cook for 3 to 5 minutes, or until the tomatoes are tender.  Remove from heat, sprinkle with cheese and croutons.  Cover, let stand for 2 to 3 minutes or until the cheese is melted.

Servings:  6-8 as a side dish

Spaghetti with Roasted Butternut Squash

Prep Time:  1 hour

2 lb. butternut squash, peeled and cut in 1-inch pieces
1 bulb garlic, separated in cloves and peeled (halve large cloves)
3 Tbsp. olive oil
14 to 16 oz. package of whole wheat spaghetti
1/4 cup butter
3 slices bacon, crisp-cooked and crumbled
1/2 cup chopped walnuts or pecans
1/4 tsp. ground nutmeg
Sliced green onions (optional)

1.  Heat oven to 425 degrees.  In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 tsp each of salt and pepper.  Evenly spread squash in pan.  Bake for about 20 minutes or until squash is tender and lightly browned.

2.  Meanwhile, cook spaghetti, with 1 Tbsp. of salt added to water, according to package directions.  Drain; keep warm.

3.  In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.

4.  In serving bowl toss spaghetti with about half the browned butter.  Toss squash, garlic, bacon, nuts, and nutmeg with the remaining browned butter.  Serve squash mixture over spaghetti.  Sprinkle with green onions if desired.

 Makes 6 servings

(This recipe was in the Better Homes and Gardens Magazine in September 2009.  I've tweaked it a little.)