Gratin Squash with Macaroni

In a small bowl, mix the flour with the milk and set aside

In a medium frying pan, add enough olive oil to have 1 cm of depth

Heat the oil, then gradually add the squash and fry until lightly browned

Remove with a slotted spoon and let drain on paper towels

In a saucepan, melt the butter over low heat

Add the flour mixture and whisk well for 1 minute

Stir in the squash, parsley, salt, and milk

Reduce heat and simmer for a few minutes

Remove from heat, add the remaining butter and stir until melted

Add the egg and Parmesan cheese and mix well

Cook the macaroni al dente, then drain and return to the saucepan with the sauce

Serve immediately

Serves 4 portions.