Summer squash has been bountiful in our CSA box the last 3 weeks. I'm thrilled. Let's just say, Drew is not as thrilled, but if it's "appropriately seasoned", then he's happy. One day, I roasted it, and the next week sautéed. I prefer it roasted, but with the high temps the last 10 days, I haven't made it this way.
Preheat oven to 400 degrees.
While the oven is warming, wash and cut summer squash and onions into bite sized pieces.
Place the vegetables in a bowl. Toss with olive oil. Add a pinch of sea salt and garlic powder and Italian seasoning to taste.
Put squash and onion mixture in a shallow pan.
Roast in oven for 45-60 minutes. Sprinkle with Parmesan cheese and serve warm or cold with dinner.
This is a delicious way to eat summer squash, and it's one of the few ways my husband tolerates eating.
How do you like to eat your summer squash?