Something special happens to vegetables when you oven roast them and oven roasted zucchini and yellow squash is a perfect example of this. The food takes on a smoky, sweet, slightly charred taste that is nothing like how the same vegetables taste when steamed or boiled on the stove top – simply yummy! If you have trouble getting your kids or family in general to eat their veggies, try this cooking method!You’ve got nothing to lose and oh so much flavor to gain!
Oven Roasted Squash
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Serves: 1 1/2 qt.
Ingredients
- 2 lb. zucchini
- 2 lb. yellow squash
- 1 Vidalia or sweet onion
- 1 Tbsp. creole or cajun seasoning
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 c. olive oil
- 2 Tbsp melted butter
- Optional Seasonings
- Balsamic vinegar
- Italian seasoning
Instructions
- Wash and drain the squash. Peel and wash the onion. Slice squash into 1/8 to 1/4″ rounds. Cut onion in half down the core then slice cross wise. Put cut veggies into an aluminum bowl. Sprinkle seasonings, oil and butter over vegetables and toss to coat evenly. Lay vegetables out on a sheet pan that has been fitted with a oil sprayed parchment pan liner. Roast vegetables for 30 mins. Remove pan from oven and toss veggies with a pair of tongs, being careful not to tear your pan liner. Return pan to oven and roast an additional 10 to 15 minutes. Remove from oven and allow to cool slightly. Serve.
Serving size: 1/2 c.
Notes
If you have the time, lay veggie slices out in a single layer, not touching and bake at 200 – 225 for an hour or two to make chips. Sprinkle with parmesan cheese and serve warm – yum!