Leatrice Linden’s Italian mother-in-law made this vegetable ragout for pasta. It’s a good way to use squash – first you cook it, then you freeze it. Cube zucchini and yellow squash. Fry garlic in olive oil and add diced onions. Add squash and sauté for several minutes. Dissolve a bouillon cube in a cup of hot water, add to vegetables and cook for five more minutes. Cool and pour into labeled containers. Defrost with a cup of boiling water and simmer five minutes. To intensify flavor, stir in a tablespoon or two of pesto. Serve with grated cheese over pasta.