more farm cooking

i hate yellow squash, which is why making squash soup for my parents' freezer was so perfect, because i was getting rid of squash but i didn't have to eat it myself YAY.  but there is SO MUCH SQUASH in the garden, so i tried another smitten kitchen recipe (i heart that woman and her cooking) for herbed summer squash pasta bake and we had it for dinner last night and omg i actually liked it.  i think i liked it because the squash was cooked on high heat and thus scorched and not mushy (mushy squash is my enemy).  the sauce isn't like mac and cheese sauce - it's more subtle - and the parmesan on top made it crunchy and perfect.  good job once again, smitten kitchen!