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We found an ambercup squash this morning at the farm stand down at the end of town. We roasted it along with some plum tomatoes from the garden, and a few rashers of smoky bacon. We tossed the chunky “sauce”  with some al dente ricciarelle, and lots of chopped fresh parsley. We each had a tiny glass of the last splash of our summer rosé with our pasta. Now we are both ready for a nap.

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