I've never been a huge fan of yellow summer squash, dismissing it as dull with its tender skin and watery flesh. However, over the past week, I've worked on perfecting a pasta that uses caramelized yellow squash as the base of a rich, slightly sweet sauce.
As I wrote in an essay about summer burn-out and summer squash, this recipe started as a throw-together meal. I had most of a sleeve of bucatini, a lone strip of bacon, half an onion and some shaved parmesan. I dug into the crisper drawer, pushing aside prep bags of cabbage and kale. There was my annual summer squash purchase — two yellow straight-necks, still fresh from my last supermarket trip.
