Roasted Summer Squash With Herb Medley Recipe
For this recipe, use the small summer squash (finger size to 1 inch across at the thickest point) that are available now at farmers markets and at outlets that sell local produce. These young ones are tender and have a wonderful flavor that squash seem to lose as they grow larger.
The dish is good either warm or at room temperature, so it is a good choice for summer buffets.
From In Season columnnist Stephanie Witt Sedgwick.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet. Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.
Step 2
Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.
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Nutritional Facts
Per serving
Calories
92
Fat
7 g
Saturated Fat
1 g
Carbohydrates
7 g
Sodium
73 mg
Protein
2 g
Fiber
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From In Season columnnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Published June 3, 2008
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