4-6 summer squash, cut in half, then into large chunks
Juice of ½ lemon
4 Tbsp. olive oil
3 garlic cloves, chopped pepper, to taste
large pinch salt
15 olives of choice
large pinch oregano
Cook the squash in rapidly boiling salted water until it is quite soft, 10 to 15 minutes. Drain. Crush the garlic, preferably in a mortar and pestle, with salt, then rub it on to the cut surfaces of the squash. Sprinkle with oregano, lemon and olive oil. Season with salt and pepper. Eat at room temperature, garnished with olives.
Serves 4.
San Francisco Chronicle, Food Section, Wed. May 6, 1998