roasted yellow squash

Posted: June 22nd, 2011

I am in the midst of discovering the magic of roasted vegetables.  There are vegetables I thought I would never like that I am finding, when roasted, are pretty delicious.

Squash is one of these.

For several years now, my parents have grown squash in the their backyard.  They always seem to have too much, and it always either gets frozen or turned into a squash casserole.  I have never been a fan of squash casserole.

But when squash is roasted simply, with some olive oil and salt and pepper, it can been delicious.  The salt brings out the sweetness of the squash, and when it is roasted so that it is brown on the outside and a bit soft on the inside it is perfect.

Roasted Yellow Squash

Prep Time: 5 minutes
Cook Time: 30 minutes

Serves: 4

2 large yellow squash
2 tablespoons olive oil
Pinch of salt
Pinch of pepper

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the ends of the squash and discard.  Cut the squash into 1/4 inch thick slices and cut each slice into half.
3. Mix squash with olive oil, salt, and pepper and spread out on a sheet tray.
4. Roast squash in over 30-35 minutes.

Note: The more salt that is used, the sweeter the squash is.  So if you desire a milder, less sweet flavor, use less salt (or even no salt at all.)

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