I took these veggies and made a simple, delicious soup to go with our evening meal. Chop the onion, sauteed it in a little canola butter (or real butter) with garlic, then added the sliced yellow & green squash. Cook until soft. Add 4 cups of vegetable or chicken broth, bring to a boil and add 3 Tablespoons of baby pastina. Reduce and cook with the lid ajar for about a half hour. Let cool. Whirl in the blender in two batches until smooth, adding a teaspoon of sour cream in each batch. Fresh chopped herbs as desired; I used parsley, sage, thyme & a few chives. This is my mom's recipe and is served cold! But you could serve it warm as well, enjoy. We did!!