What a clever way to serve the season’s highly anticipated summer squash! Sliced lengthwise, then cooked until tender in a hot pan along with quality olive oil,  the squash is then cut into pieces and marinated in a tangy mixture of white wine vinegar, fresh mint, garlic, olive oil, crushed red pepper flakes and a touch of sugar.  The delightfully macerated squash are served on a bed of creamy (dreamy) lemon-scented ricotta cheese, and are finished off with toasted, buttery hazelnuts and some more sprigs of fresh mint. Tangy, bright and creamy, this side dish will stick in your mind for summer seasons to come.

(To view this recipe, click on the following link: https://www.epicurious.com/recipes/food/views/marinated-summer-squash-with-hazelnuts-and-ricotta)

Tagged: Bon Appetit, Bon Appetit magazine, crushed red pepper flakes, fresh mint, garlic, hazelnuts, lemon zest, lemony ricotta cheese, marinated summer squash, marinated vegetables, ricotta cheese, side dish, squash, summer side dish, summer squash, toasted hazelnuts, vegetarian, white wine vinegar, yellow squash, zucchini