I think of squash as little pumpkins, small enough that their skin is thin, tender and edible.
300g small yellow squash, washed well
1 medium onion, diced
2 cloves garlic, minced
3 tbsp extra virgin olive oil
4-5 peeled tomatoes (canned are fine), mashed with a fork
Leaves of 2-3 sprigs basil, roughly torn
For the pesto
1 cup fresh basil leaves
60g pine nuts, toasted
2 cloves garlic, medium sized, peeled
cup extra virgin olive oil
6 tbsp parmesan, grated
Salt and pepper
Cut squash into thin wedges. Heat 3 tbsp olive oil in a saucepan and lightly fry onions and minced garlic until soft. Turn up heat and add squash wedges, stirring constantly for 2 minutes. Add mashed tomatoes, basil and a few pinches of salt. Stir well. When it starts to boil, lower heat and simmer for 15 minutes until squash is soft.
Meanwhile, make pesto. In a mortar, place basil leaves, pine nuts, garlic and a good pinch of salt. Pound until broken down to a paste. Add cup extra virgin olive oil, mixing to achieve desired consistency. Mix in parmesan. Cook linguini, drain and toss with braised squash sauce and pesto to taste. Serve extra pesto at the table.