COSTATA ROMANESCO SQUASH "PASTA"

This is how Eric prepared his squash at the fair. Have fun with this dish! Top your "pasta" with anything you like.

6-8 medium/large costata romanesco squash
1/2 cup red onion
1 cup pea shoots
1/2 cup basil
3 tbsp olive oil
1 tbsp butter
salt
pepper
chives
edible flowers

1. Julienne squash. To do this, cut off both ends of the squash and cut in half. With each half, cut 1/4 inch planks. Thinly slice each plank to make your squash "pasta". Cut red onion in same manner.

2. Saute' squash and onions in 1 tbsp butter and 1 tbsp olive oil on medium heat until soft.

3. While squash is cooking, prepare the basil sauce. Finely chop 1/2 cup of basil and soak in 2 tbsp olive oil.

4. Remove squash from heat; top with basil sauce, chopped pea shoots, chopped chives, edible flowers and salt and pepper to taste.