Sometimes I get vegetables from my CSA that I have never seen or cooked with before. Case and point: Summer Squash.
When I think of squash, my mind goes immediately to two methods of preparation: roast or soup. I decided that roasted squash would be a lovely side dish or a great element to incorporate into a salad. I added some shallot, garlic, and seasoning for flavor and the results were quite delicious.
8 small to medium summer squashes
1 small onion or 2 shallots, thickly sliced
2 cloves garlic, chopped
1/4 cup olive oil
1 tablespoon italian seasoning or herbes de provence
salt & pepper to taste
1/2 teaspoon red pepper flakes (optional)
1 tablespoon chopped parsley for garnish (optional)
Preheat oven to 450°. Trim the ends off the squash and chop into even chunks (about an inch long). Spread the squash and onion in an even layer on a baking dish or sheet. Add the garlic, olive oil, salt, pepper, italian seasoning, and red pepper flakes on the squash and onions and use your hands to toss the squash so it’s evenly coated with the oil and spices. Roast for about 10 minutes, then turn the squash over and roast for another 5-10 minutes. Garnish with parsley if desired and serve. Enjoy!