Roasted Summer Squash and Zucchini

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This is a favorite around our place and so easy:

Serves 4-6 depending on appetites and size of squash.

Takes 30-45 minutes start to finish.

A dozen small to medium summer squash and zucchini

Olive Oil

Salt

Rinse off vegetables and dry, place in one layer in a roasting pan with about a 1/4 inch of olive oil in the bottom. Sprinkle with salt. Roast at 400 until slightly browned and soft.

Options: add 1/2 a pound of either mild or hot Italian sausage under the squash before roasting.

Sprinkle with herbs to compliment the main dish in addition to the salt.

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1 Response to Roasted Summer Squash and Zucchini

  1. Pingback: Farmer’s Market Report: October 26,2010 | Kyndra Steinmann

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