Roasted Summer Squash

By John, 27 July, 2017
Description
Roasted Summer Squash

Here's an easy and tasty way to use the ton of zucchini and summer squash that arrive this time of year. 

All you do is cut the squash into serving size pieces, dress with olive oil, salt, and whatever seasonings will go well with the final dinner. Then roast at high temperature until it's ready.

I served it here with roast pork, and it's a great accompaniment to roast meats, but it's also good on its own, or even cold as a picnic dish.  

 

Yield
6 Servings
Preparation time
5 minutes
Ingredients
2 clv Garlic (crushed)
3 T Olive oil
3 Summer Squash (including zucchini/courgettes)
1 t kosher salt
1 pn ground pepper
Instructions
  1. Preheat oven to 425
  2. Combine the crushed garlic into the oil and let it sit a bit to flavor the oil.
  3. Meanwhile slice the squash lengthwise, turn and slice lengthwise again (into quarters), then cut crosswise into serving size pieces.
  4. Roll the cut squash in the seasoned oil to coat all around.
  5. Sprinkle with salt and pepper and any other herbs as desired. I like rosemary!
  6. Roast for about 15 minutes, then continue until the squash is soft. As the water evaporates, the flavors become concentrated.