The bright green, orange and deep red colors in this recipe virtually scream 'SPRING!' and 'SUMMER!' and 'FRESH!', and so does the taste. This is a perfect side dish, for it is substantial enough in flavor to stand up to a stronger tasting entree, but subtle enough not to compete with it. It can be made a few hours in advance and should be served at room temperature, making it a good dish for a picnic, potluck or barbecue.
In a small bowl, mix together the sun-dried tomatoes, oils, garlic, salt and crushed red pepper. Let the mixture sit 15 minutes before using.
Cut the squash into wedges. If using pattypans, cut them from the top, as if cutting a pie, into pieces about 1/2-inch wide on the outer edge.
Bring a large pot of salted water to a boil. Blanch the squash until crisp-tender, about 1-1/2 minutes. Drain.
Toss the warm squash with the shredded carrots and the oil mixture, and let the flavors blend for at least 15 minutes. Top with the basil chiffonade just before serving.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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