Preparation:
In a small bowl, mix together the sun-dried tomatoes, oils, garlic, salt and crushed red pepper. Let the mixture sit 15 minutes before using. Cut the squash into wedges. If using pattypans, cut them from the top, as if cutting a pie, into pieces about 1/2-inch wide on the outer edge. Bring a large pot of salted water to a boil. Blanch the squash until crisp-tender, about 1-1/2 minutes. Drain. Toss the warm squash with the shredded carrots and the oil mixture, and let the flavors blend for at least 15 minutes. Top with the basil chiffonade just before serving. |
