I used some of our yellow squash last Sunday in a recipe from Tables of Content, the newest cookbook from the Junior league of Birmingham. It's a lovely book; not only are the recipes very good, but the book contains photographs of the "tables" of food in landmark settings in and around Birmingham such as Sloss Furnaces, the zoo and botanical gardens, with information about the landmarks. The squash casserole was quite delicious, as are most of the recipes I've tried from the book. This recipe serves 6 to 8; I halved it for us and adjusted the cooking time accordingly.
The beets from Saturday's trip to the farmers market provided roasted beets using a recipe from The Ultimate Southern Living Cookbook another of my favorite cook books that gets a lot of use. Growing up, I never cared much for beets . We always had them either boiled or pickled, but since discovering roasted beets, I love them. They have an entirely different, deep flavor, and this recipe really brings out the delicious beet taste: