Recipe from Bay Leaf Summer Camp Session Two
6 each Summer Squash, sliced in half lengthwise and seeds hollowed out with spoon
8 small Potatoes, washed
Juice of 2 Lemons
1/2 bunch Basil, chiffonade
1/2 cup Butter
Salt and Pepper, to taste
Boil whole potatoes in large stock pot of salted water until tender. Remove potatoes from pot into a mixing bowl and smash with fork, then add butter, salt, pepper and lemon juice. Stuff smashed potato mixture into each hallowed out piece of summer squash. Grill on medium heat with squash side touching the grill for 5-8 minutes. Remove from grill and sprinkle with basil on top of each one right before serving.