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 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.