Magic Hat Sauce

The magic hats are baby sunburst squash, which are not always available. When they are, they make the sauce velvety (this is what makes them magic; they just look like hats). When sunburst squash are not available, you can substitute zucchini and/or yellow squash. Made with ordinary squash, the dish is called Garden Vegetable Pasta, and does not have that special consistency.

Squash Peppers Mushrooms (optional) Garlic Olive oil Tomatoes Herbs Salt and black pepper

The sauce is different every time, depending on the vegetables and the herbs used. This is not a sauce that cooks all day; it is a quick, fresh throw-together. The vegetables, except the tomatoes and garlic, are sauteed in hot olive oil. The garlic is added when the vegetables are almost done. Cook for a couple of minutes more. Then the tomatoes and herbs are added. The tomatoes can be fresh (cut up) or canned (whole, peeled) or a combination of the two. The herbs can be any combination of dill, basil, and oregano. Serve on spaghetti or fettucini. Sometimes I use spinach pasta. I like grated Parmesan cheese on top; Craig has his plain.