It's that time during CSA season when you start getting lots of squash. LOTS. So this week I resorted to an old favorite recipe: herbed summer squash and potato torte (courtesy of the wonderful Epicurious).
In case you haven't figured it out yet, I'm a bit of a rebel and never follow recipes EXACTLY the way they're written out. Okay, maybe it's not that I'm a rebel. It's mostly because I realize once in the cooking process that I've either forgotten an ingredient or don't have the correct tool, and therefore must creatively manage the situation.
In this particular case, I was missing the two cake pans. Also, I had red potatoes in the pantry; not the Yukon gold. So I improvised. I used a larger Pyrex round and the red potatoes. And it worked.
The torte came out just as tasty as I remember. The cheese mixture with the flour, green onions, and fresh thyme add such good flavor to the layers of potato and squash.
What's nice about this recipe is that you can repeat it over and over throughout the summer with the different types of squash you receive from your CSA. I also think you can spice it up if you want by adding some red pepper flakes to the parmesan cheese mixture. (Or if you're like me, you can dump Sriracha on it. Sriracha is great on everything.)