I received 2 lbs of beautiful yellow summer squash in this weeks CSA share and we figured out a wonderful way to make these little guys taste amazing, besides the basic quick saute. You can bet I’ll be using this same recipe throughout the season with eggplant and even cherry tomatoes.
Roasted Summer Squash
2 lbs of summer squash, cut into bite size pieces
1 red onion, thinly sliced
8-10 garlic cloves, thinly sliced
1/4 cup coconut oil
Sea salt and black pepper to taste
1/2 cup fresh basil, finely diced
Preheat oven to 450. In a large mixing bowl, toss together the squash, onions, and garlic with the coconut oil, salt, and pepper. Spread the squash evenly on a baking sheet and bake in the center of your oven for 30 minutes. Make sure to stir the mixture half way through the cooking time. Toss the roasted squash with the diced fresh basil and serve. I enjoyed mine with a squeeze of fresh lemon.