Summer is most definitely here - as are my parents' summer squash from the garden. My mom gets tired of sauteed squash, grilled squash, and just...well...squash in general. But, she roasted some and said it was a delicious new twist on squash! (One that she promptly added to her list of summer squash recipes)
Luckily, mom and dad brought some of their tasty summer squash here to our house in Kathleen this past weekend - so I could try roasting some!
Roasted Summer Squash
4-5 summer squash
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
3 cloves garlic
1 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. allspice
Preheat the oven to 345 degrees F. Chop the squash into a-little-bit-bigger-than-bite-sized pieces.
Cut the garlic cloves in half, and then half again. Put the squash and garlic onto a sheet pan and drizzle with olive oil and balsamic vinegar. Toss with your hands so that the yumminess coats the squash. Sprinkle with salt, pepper, and allspice.
Put the little buggers in the oven and set the timer for 15 minutes. After the 15 minutes is up, check them - they should be soft, but firm (you know what I mean...). If they are to your liking, turn the broiler on and leave them in the oven for another 5-6 minutes (until the squash is browned on the edges.
Just to add a sweet element, I tossed the squash with some onions that I caramelized. Mmmmmm! (P.S. if you're not sure how to caramelize onions, I could do a post on that... yes? no? suggestions?)Enjoy!
~ Mari
