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
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
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.