Roasted summer squash is simple and delicious, it really doesn’t get easier than this!
There’s something about roasting vegetables that makes them taste so good. You’ll be surprised to see your family go back for seconds and it really doesn’t require much effort. Toss it with a little olive oil, season it to taste an roast while you are preparing the rest of your meal.
You can even take it up a notch and top with shredded parmesan cheese. See how quickly it disappears! And yes, you can do this with zucchini as well.
I went to the Union Square Greenmarket Monday with my friend Amy who writes a gluten-free blog called The Healthy Apple. I’m always like a kid in a candy store when I go to farmer’s markets, is it just me?
I fell in love with the color of this squash, the tips looked like zucchini but the rest was a bright yellow.
Amy and I bought lots of veggies and we are both planning on making something with our goodies. Stay tuned for next week’s post to see how both of us come up with different ways to prepare a dish with our farmer’s market finds. Until then, enjoy this simple side dish (you might even want to double it)!
Roasted Yellow Squash
Servings: 4 Serving Size: 1/4th • Points +: 1 pts • Smart Points: 1
Calories: 23.6 • Fat: 1.8 g • Protein: 0.7 g • Carb: 1.8 g • Fiber: 0.7 g • Sugar: 0 g
Sodium: 1.9 mg (without salt)
- 2 cups yellow squash, cut into 1/4-inch thick half moons
- 1/2 tbsp olive oil
- pinch of garlic powder
- salt and pepper, to taste
Preheat the oven to 400°.
In a medium bowl combine yellow squash, olive oil, garlic powder, salt and pepper and toss to mix.
Place the squash on a baking sheet in a single layer and bake in the lower part of the oven 10 to 12 minutes, or until the bottom is golden. Remove and serve immediately.