skip to Main Content

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.

Back To Top