Adapted from Deborah Madison's Vegetarian Cooking for Everyone, this method balances the sweetness of summer squash with the heat of cayenne and the tang of yogurt. Though not a particularly attractive dish, it was enough to turn the writer's disdain for summer squash into praise.
Serves one generously
For the yogurt sauce:
• 1 cup plain yogurt
• 1⁄3 cup feta cheese
• ¾ tsp Hungarian paprika (substitute cayenne if you want more heat)
• 1 teaspoon salt
• 1 clove garlic
For the hash:
• 1 medium summer squash
• olive oil
Mix together the yogurt and feta cheese, mashing the cheese against the back of a fork to break it up into small pieces. Grind the garlic into a paste with a mortar and pestle, and add it to the yogurt mixture. Add the salt and paprika or cayenne, and stir until thoroughly combined.
Grate the summer squash into a coarse hash.
Heat the olive oil in a large skillet, then add the summer squash and salt and sauté until some pieces are browned, which will take about 10 minutes.
Pile the squash on a plate and top with a few tablespoons sauce. Toss to mix together.