The balsamic vinegar highlights the delicate sugars of
the squash and the two provide a lively and creative compliment
to asparagus. The almonds pull all the flavors together
in this fresh vegetable dish.
1 bunch asparagus
2 cloves garlic, diced
crushed fresh rosemarry
toasted almond slices
salt and pepper to taste
Heat Festival Squash in 300 oven for 20 minutes. Cool, peel and dice.
Drizzle olive oil in pan and saute garlic until light brown.
Add diced Festival Squash and top with balsamic to taste, about 1/4 C.
Cook on medium heat until squash softens, about 15 minutes.
Add asparagus, rosemarry, almonds and a dash more vinegar.
Cook just until asparagus is tender.
Sprinkle lightly with salt and serve immediately.