welcome, and thank you for joining me on my farm and studio in southern lancaster county, pennsylvania

Friday, July 2, 2010

roasted squash

Roasting is quite possibly the very best way to bring out the nutty flavor of young squash. And then served over a bed of linguine tossed with garlic pesto is just good eating.

First, cut some squash into half inch slices. Any nice young squash will work. I used Costata Romanesco zucchini, Yellow Zephyr squash, and patty pan squash. If the patty pans are small enough, you can roast them whole. Keep in mind that everything will shrink down while roasting, so don't make your pieces too thin.

Next, toss the squash in a bowl with some olive oil and coarse salt. Don't be afraid to be generous with the olive oil, after all it's good for you, right?
Now, arrange the squash on a roasting pan and bake in a pre-heated 350° oven for about 15 minutes or so. Check on them frequently to make sure they aren't getting too brown. To make things easier for yourself, use either parchment paper, quick release foil, or a silpat sheet to line your roasting pan so these guys don't stick.

Remove from the oven and enjoy! They are a nice side dish to a good steak or, as I had them here, with linguine and garlic pesto. Yum!