Roasted Summer Squash

It may feel hard to turn on your oven on a hot Summer day, but this squash is worth it!

I love squash in many ways, and recently it has been this particular recipe has been the favorite in our house. It really brings out the flavor of the squash and adds a richness…Yum! We didn’t get a good squash harvest this year but even so, I have been buying it at the store just so that I can use this recipe.

The key to fantastic roasted veggies it all about the flavors. You can absolutely add other flavors of substitute a different oil, vinegar or spice. Personally, I think that red wine vinegar is perfect for roasting and to add a depth of flavor, but a sherry vinegar or something similar would also probably be great.

I also like to use a finishing salt or kosher salt just to add more flavor to the veggies.

Summer Salsa

INGREDIENTS

Two Medium Squash

3 T Olive Oil

1 T Red Wine Vinegar

1 t Peprika

A few dashes poppy seeds

Salt and pepper to taste

DIRECTIONS

Slice squash into quarter to half inch thick slices. Coat in toppings and roast at 400 F for about 30 minutes or until browned. Flip midway through.