Nothing makes me appreciate my garden produce like the belly-warming flavors of a beautiful roasted summer squash recipe.
My signature recipe starts with slow-roasted yellow squash, topped with creamy chèvre, toasted pine nuts, sweet tarragon and liberal amounts of salt and pepper. Then finished with a drizzle of balsamic reduction on french baguette toast.
As for bread, you can switch it up to taste. Since the squash is a little heartier, French bread seemed to lighten it up. However, if you prefer a crunch then you may go with a good sourdough.