Small yellow and green summer squash is grilled, then filled with grilled savory sausage and toped with crispy bacon. This is my version of a dish found in Provence. Authentic French with a seasonal update!
4-5 small yellow and green summer squash
1 lb of sausage of choice
7 strips of bacon (cooked in advance and cut into small pieces)
Extra virgin olive oil
Sea salt and pepper
Cut off tips of squash, then cut them in half length-wise. Scoop out center carefully with a spoon (freeze the removed portion for soup). Toss squash with 1/4 cup of extra virgin olive oil and 1 teaspoon of salt, one of pepper. Grill both sides of squash on a hot charcoal fire until nicely shared both sides, about 15 minutes. Cut sausage in two length-wise and grill both sides until nicely browned, about 10 minutes.
Chop grilled sausage finely and place in grilled squash. Top with crumbled bacon. Drizzle small amount of flavored or extra-virgin olive oil on top (I used truffle oil). Garnish with Herbs De Province.