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Roasted Summer Squash

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September 24th, 2009 · Print Print

Roasted Summer Squash from Sugarlaws

I have other seasonal recipes, but it has become a triage of sorts:  as soon as possible, publish the recipes whose ingredients are quickest to become unavailable.  And last, post those delicious dessert recipes full of ingredients that are available year-round.  Isn’t it amazing how much baking you can do in December?  So I have some really yummy desserts coming up once I’ve emptied my Drafts folder of all the healthy, veggie recipes.

But this is actually a recipe I’ve made many times, and it shocks me that somehow it has never made its way onto Sugarlaws.  This is my *favorite* way to eat squash, and it’s shocking how deeply flavorful and complex zucchini can become when roasted.  I know people avoid turning their ovens on during the summer, but it’s September now, practically October.  Make this dish already!

Because what is better than a warped, carmelized edge of a zucchini slice?  Not much else in this world, I will tell you that.

Roasted Summer Squash from Sugarlaws

Roasted Summer Squash Recipe

INGREDIENTS

4 summer squash, zucchini and yellow squash
1/4 cup olive oil
2 tsp sea salt
2 tsp garlic powder
1/2 tsp fresh ground pepper

DIRECTIONS

Preheat oven to 450 degrees F.  Slice the zucchini and yellow squash to about 1/4″ thickness.  Layer in even spacing in a casserole dish, in a circular pattern.  Over the top, sprinkly evenly the olive oil, salt, pepper, and garlic powder.  Roast for 45 minutes, or until edges are caramelized.  Serve warm.

Serves 4.

Roasted Summer Squash from Sugarlaws


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Tags: food · side dishes



7 responses so far ↓

  • 1 Katherine // Sep 24, 2009 at 7:07 am

    looks so simple and so easy (yet extremely healthy and tasty!)

  • 2 VeggieGirl // Sep 24, 2009 at 8:07 am

    Mmm, mmm – love the addition of garlic powder too. But now it’s time for roasted BUTTERNUT SQUASH ;)

  • 3 anne // Sep 24, 2009 at 10:53 am

    Looks delicious! What temp do you roast them at?

  • 4 Lynda // Sep 24, 2009 at 12:27 pm

    Looks very tasty!  I will definitely add this to my zucchini recipe file – thanks!

  • 5 Katherine // Sep 29, 2009 at 3:17 pm

    I am making this tonight. You still never told us the temp, though. ;-)

  • 6 admin // Mar 27, 2010 at 9:07 am

    Arrgh!  Somehow this slipped through the cracks.  Roast at 450 degrees — sorry!

  • 7 Substitutions « k marks the spot // Aug 3, 2010 at 4:01 pm

    […] candy onions. (That’s also a good recipe — slice the squash very thin and layer it in a circular pattern, brush with olive oil and sprinkle with your favorite spices (in my case, curry, turmeric, and […]

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