P.S. -- Don't cry for me Argentina -- thinking that poor GGC burned her brussel sprouts -- I purposely roast them until dark -- and one more thing -- the little loose leaves that fall off and get really dark (like as in the last shade of brown before it turns to black) are some of my favorite parts of these roasted sprouts -- they become nutty and crispy and "chip-like" in texture...I think I just thought of another recipe..."BS chips"...LOL. I actually may give those a try and tear those little suckers apart one day and make some. P.S.S. -- Tomorrow is Friday -- YAYYYYYYYYY!!!
2 medium-large yellow summer squash (julienned into little matchsticks)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup half-n-half or light cream
1 tablespoon cream cheese (brick style)
4 - 5 tablespoons Parmigiano Reggiano, shredded (or Parmesan)
Dash of sea salt
Few good grinds of black pepper
In a small-medium non-stick skillet, melt butter on low-medium heat; add half-n-half or cream and simmer until it just begins to bubble very gently (do not boil). Add shredded Parmigiano Reggiano (or Parmesan) stirring gently until it begins to melt; add cream cheese and continue stirring until melted and thickened (the sauce should thickly coat the back of a spoon). Add dash of sea salt and black pepper, to taste.
In another non-stick skillet, heat pan on medium heat; add olive oil and julienned squash; tossing and lightly sauteing for about 3 to 5 minutes until squash just begins to wilt/soften a bit. Do not over cook the squash or make it mushy at all -- it should have texture. Mix lightly cooked squash with the Alfredo sauce and serve topped with additional shredded cheese, if desired.