Summer Squash Carpaccio

I am way behind on this blog (and even further behind on Mauka to Makai). I shall now attempt to play a pretty intense (but likely never-ending) game of catch up. Ready. Set. Go!

We made this dish twice. The first time it was delicious. The second time, it tasted like tomatoes. The difference—we think—was in the size of the squash. We used a much bigger yellow squash for the second iteration. Perhaps large yellow squash taste like tomatoes….who knows?

(Adapted from Every Day with Rachael Ray)

Yellow squash

Shredded Parmesan cheese

Toasted pine nuts

EVOO

Lemon juice

1. Peel the squash and slice it into ribbons (using a vegetable peeler or the slicing disk on a food processor).

2. Combine all ingredients in a bowl (all quantities are to taste so add however much you want). Toss. Eat.