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Last night's meal might have best the best surprise of the week. I found a recipe for a summer squash and potato torte and used it as a rough guide. Now, I've never made a torte nor have I ever cooked squash, so I was a little nervous that it was going to be one of those meals that I put a bunch of work into then it comes time to eat and it's disappointing. But oh contraire my friend. The recipe takes a bit of time because you have to slice a bunch of stuff, then do a little mixing, but it's definitely worth it. I also cooked up some sausage so at least there'd be something I'd like and I think it really helped to add flavor. Once you have everything prepped, you just build layers and pop it in the oven for a bit. The smell that fills your house is worth the work... I kept taking deep breaths just to take in the waft. The end result was so dang good. I mean, go-back-for-seconds good. The texture is awesome between the crispiness of the outside of the sliced goodness, while everything kept a soft interior and the sausage added a nice contrast. Try this... you won't be disappointed. potato, squash & sausage torte based on this recipe from bon appetit 1 red onion, chopped 1/4 cup grated Parmesan cheese 1/4 cup semi-firm cheese 1 tablespoons all purpose flour 1 tablespoon chopped fresh thyme 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 4-6 new potatoes, thinly sliced 2 small summer squash, thinly sliced 1/4 lb sausage (or about 2 links) 2 teaspoons olive oil Preheat oven to 375°F. 1 Butter 9-inch baking dish. Toss cheese, flour, thyme, salt and pepper in medium bowl to blend. 2 Layer half the potatoes in rows in bottom of 1 prepared pan, overlapping slightly. Layer half the squash in rows atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with half the cheese mixture. Add all the sausage and repeat potato, squash and cheese layer. 3 Sprinkle onions over top and cover with foil. Bake about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)