Dinner last night, grilled BBQ chicken with mashed potatoes and a new spin on carrots and crookneck squash. Sauté a sliced Maui Onion in EVOO and a tab of butter. Then toss in some mustard seeds, cumin seeds and curry leaves. When the seeds start to pop, add squash slices and blanched carrots. Sauté for a couple of minutes just till the squash is tender and serve. Add salt & freshly cracked black pepper to taste.