Thursday, May 13, 2010

Roasted Summer Squash

Summer squash come in a wide variety of shapes and colors. Choose any combination including zucchini, crookneck, yellow, pattypan, mediterranean, and sunburst squash for this easy recipe, which yields 8 servings. If you like onions you can add either 16 small spring onions left whole, or 4 large sweet onions peeled and quartered.

Spray a roasting pan with olive oil cooking spray. The larger and more shallow the pan, the faster the squash will cook. Add 3 pounds of diced squash and the onion. Add salt and pepper and spray vegetables with olive oil spray. Cook 8-10 minutes at 450. Toss and cook an additional 8-10 minutes.

For additional flavor add 1 tablespoon fresh thyme, 2 tablespoons fresh basil, and 2 tablespoons chopped chives, and cook 5 minutes more. After removing from roasting pan toss with 2 tablespoons olive oil and serve.

No comments:

Post a Comment