Baby Sunburst Squash With Farfalla 2 ounces extra-virgin olive oil 1/2 ounce sliced garlic 2 1 ounce baby green sunburst squash, quartered 1 ounce goat cheese 4 ounces white wine 2 ounces heavy cream 1/2 ounces opal basil 6 ounces cooked farfalla pasta salt to taste Saute garlic and both squashes in olive oil for 3 to 4 minutes. Add white wine, cream and goat cheese. Reduce until thick and add basil. Add salt to taste. Toss with pasta and serve. Makes 1 to 2 servings.
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