Roasted Summer Squash

Tessa and I are huge fans of squash, and why not? It's both nutritious and scrumptious. I've tried cooking summer squash several ways, but none come out as delectably as this recipe, modified from one I stumbled across when looking for a new way to cook the crooknecks I'd gotten from our local farmer's market. It was an instant favorite. The squash just melts in your mouth, and it's also quite simple to make. This recipe works well with yellow squash, zucchini, and crookneck, so pick what looks good or mix and match.

2-3 fresh summer squashes

freshly ground black pepper

sea salt

cooking spray

1. Preheat the oven to 425.

2. Trim the stems off the squash. If the squash has a slender neck (as a crookneck does), cut it off and slice it in half. Otherwise, cut the squash from end to end into long slices no more than half an inch thick.

3. Lightly coat a sheet pan or the bottom of a glass casserole dish with cooking spray. Lay the squash slices in the pan. Do not layer.

4. Bake for about 15 minutes, or until the bottoms of the squash have begun to brown. Season with fresh cracked black pepper and sea salt, then turn each piece over. 

5. Continue baking for about 15 more minutes, until the bottoms are browned.

Serves two alongside chicken, pasta, or just about anything.

Mmm... squashy.