Potato and Squash with Gorgonzola


When I made the vegetable tian, I sliced up a yellow squash and potatoes.  After layering everything in my baking pan, I had extra slices of the squash and potatoes that didn't fit in the dish.  Rather than just throw it out or jam it in there and make it look sloppy, I decided to whip something up with them.  Joel and I ate this while we were waiting for our dinner to finish cooking, but it would be great as a side dish.

1 Yellow Squash, sliced thin
1 Potato, sliced thin
Olive Oil
Salt and Pepper, to taste
Rosemary, to taste
Handful of Gorgonzola Cheese

In a saute pan, heat olive oil over medium heat.  Add the slices of squash and potato and cook until softened.  Season with salt, pepper, and rosemary.  Scoop into dishes and top with cheese.