roasted summer squash

I lived through the time where every resturant seemed to make the vegetable of the day steamed summer squash.  The first few time, it was fine.  I came to really not like it though.  I just stopped eating it because it was so mediocre.

The corner grocery was giving samples of summer squash, raw, with a bit of olive oil, salt, and oregano.  I found it was quite good.  Therefore, it is the preperation that I did not like.  Since I like so many vegetables roasted, I decided to give them a try.  Quite good.  I like them on the brown and crispy side though.  If they are not, it is like eating the squash steamed.  A bit better, but still!

roasted summer squash

1 small squash per person

a bit of oil to cover the pan or baking sheet (I used olive)

a sprinkle of salt, pepper, and oregano

Preheat oven to 425 degrees Fahrenheit.

Thinly slice the squash.  Put the oil on the baking sheet and spread.  Place the squash in a single layer across the pan (really works best, takes longer other wise).  Sprinkle with salt and pepper.

Bake for about 25 minutes.  Stir every ten.  Make sure you watch these because they will go quickly when they are done.

The squash was quite lovely with a bit of salmon.