Thursday, August 18, 2016

Roasted Summer Squash

 

 

 

It's the time of year that a plate of fresh summer vegatables make a delicious dinner. This kind of meal is easy to put together and I never miss having a protein when the servings are plentiful. What a great way to go meatless every now and then.

I keep things simple when I prepare roasted veggies, but you really can add any kind of seasoning and fresh herbs that you like. With some vegatables like asparagus, a squeeze of lemon juice can be the perfect finish too. Roasting any root vegetable in the oven at high heat, gives it a delicious flavor if you wait until the veggies are slightly browned before removing from the oven.

To prepare: Prepare a cookie sheet by lining with foil. Cut 3 medium summer squash into chunks. Toss with a healthy drizzle of olive oil. Sprinkle generously with kosher salt and cracked black pepper. Bake at 400 degrees for 45 to 50 minutes or until squash begins to brown. Enjoy!

 

{Linking with these friends}

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9 comments:

  1. We love summer squash. Have been making zoodles lately. I don't miss pasta with a good zoodle dish.

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  2. Roasted veggies is our favorite. . . .
    And summertime fresh veggies makes it an even greater favorite . . .
    Roasted Squash sounds yummy!

    ReplyDelete
  3. Yum. I love roasted veggies. Have a fun weekend, hugs!

    ReplyDelete
  4. And leftover roasted veggies are great in a salad!

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  5. Vicki, I have done this and it is so yummy! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

    ReplyDelete
  6. I love summer squash any way you cook it! Thanks for sharing at Home Sweet Home!

    ReplyDelete
  7. Canned goods are best, like ready-to-eat canned meats, canned fruits and vegetables.

    ReplyDelete

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