Recipe: Squash and Cherry Tomatoes in Basil Butter, Roasted Butternut Squash Soup with Tomatoes, Angel Hair Pasta with Fresh Tomatoes for dear Sheryl.

Squash and Cherry Tomatoes in Basil Butter
Not only flavorful, but colorful as well. Have everything prepared ahead and cook this dish just minutes before serving for best results.

1/3 cup fresh basil leaves
1/4 cup butter or margarine, slightly softened
2 to 3 garlic cloves
2 green onions
1 1/2 pounds yellow squash, thinly sliced
6 ounces cherry (or grape) tomatoes, halved

Process first 4 ingredients in a food processor until blended, but not completely smooth.
Melt the butter mixture in a large skillet over medium-high heat. Add the squash and saut for 2 to 3 minutes. Add the tomatoes and cook just until tomatoes have heated through. (The squash should be crisp-tender and the tomatoes should keep their shape--not cooked until mushy.) Serve immediately. Makes 6 servings.

Roasted Butternut Squash Soup with Tomatoes, Thyme, etc...
Serves 6 to 8.

Source: From "The Foster's Market Cookbook," this intensely flavored soup makes a terrific first course for a holiday dinner. It's delicious chilled, so it can also be served as a starter for an Indian summer harvest meal. It freezes well, so make plenty.

1 butternut squash, cut in half lengthwise and seeds removed
1/4 c. olive oil, divided
6 plum tomatoes, cored and halved
4 cloves garlic
1 tbsp. balsamic vinegar
4 tbsp. ( 1/2 stick) unsalted butter
1 red onion, diced
1 carrot, peeled and chopped
2 ribs celery, chopped
6 c. chicken or vegetable broth
2 tsp. salt
1 tsp. freshly ground black pepper
1/4 c. fresh thyme leaves or 4 tsp. dried thyme
2 tbsp. chopped fresh chives or fresh parsley, optional
1 tbsp. chopped fresh sage or 1 tsp. dried sage
Juice of 2 oranges
Additional fresh sage and thyme to garnish, optional

Preheat the oven to 450 degrees. Place the squash cut side down in a large baking dish. Add 1 cup water and 1 tablespoon of the olive oil to the dish and roast 35 to 40 minutes, or until the squash is soft and tender to the touch. Meanwhile, toss the tomatoes and garlic with 2 tablespoons of the olive oil and the vinegar in a baking dish. Roast in the 450-degree oven 30 to 35 minutes or until soft and the skin is slightly shriveled. Let stand until cool enough to handle, then lightly crush the tomatoes with your hands or a potato masher into small pieces, reserving the liquid. Set aside until ready to use. Heat the remaining oil and butter over medium heat in a large saucepan. Add the onion and cook and stir about 10 minutes, until onion is soft and translucent. Add the carrot and celery and cook 10 to 15 minutes, stirring constantly, until the vegetables are soft. Add the broth, salt and pepper and reduce heat to low; simmer, uncovered, 20 to 25 minutes. Remove the squash from its skin by scooping out the flesh with a spoon. Discard the skin and add the flesh to the soup. Simmer about 20 minutes longer, stirring occasionally. Remove from the heat and add the thyme, chives, and sage. Cool slightly, then, working in batches, pour the soup into the bowl of a food processor fitted with the metal blade and pur e until smooth. Return the soup to the pot and add the tomatoes and their liquid and the orange juice. Stir. Season with additional salt and pepper if desired. Reheat the soup on low if necessary. Serve immediately,

Angel Hair Pasta with Fresh Tomatoes

1 (9-ounce) package Angel Hair Pasta, cooked according to package directions
3 tablespoons extra virgin olive oil
1/2 cup halved and sliced zucchini
1/2 cup halved and sliced yellow squash
3 cloves garlic, minced
2 large tomates, peeled, seeded and chopped
1/3 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese

HEAT oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened. TOSS pasta with sauce. Garnish with Parmesan cheese.
Makes 4 servings.