I had a yellow squash from a friends garden and wanted to try a recipe from Food & Wine:
I had stopped and picked up wild, local salmon and thought they'd be great together.
1 large yellow zucchini, cut into 1/2-inch dice
1/2 cup red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
1 teaspoon cumin
2 teaspoons fresh lemon juice
2 tablespoons ricotta
about 5 mint leaves, chopped
Preheat the oven to 375°. Combine zucchini, onion, tomatoes, olive oil and salt and pepper. Spread the mixture on a large rimmed baking sheets. Roast for about 20 minutes, until the mixture is browned around the edges. Stir several times while cooking. Sprinkle the mixture with cumin.
Transfer the mixture to a bowl. Toss with the lemon juice, ricotta and chopped mint.