Roasted Summer Squash & Onions

Should I apologize for my third squashy post in a row? I’m on a kick, what else can I say?

Well, that and I went a little crazy stocking up on the last of the summer squash I’ve been getting at my farmers’ market each Tuesday. The gorgeous heirloom tomatoes are started to look a little weak, but the zucchini game in southeastern New York is still going strong! Thank this abnormally warm September, I suppose.

I almost always sauté them. I love to spiralize them. Hell, I’ve even been making jam with them. Last night, however, I was in a roasting mood. Despite it being a hot and humid night, making for a hot and humid tiny Manhattan apartment, I turned my oven up to 450 degrees and roasted away. I roasted chicken thighs, summer squash and onions, and myself. Fact: I had to go into my bedroom, turn on my A/C, and eat my dinner in there because the kitchen and living areas were just too hot. I think I was more roasted than the vegetables! Is that a personal high or a personal low in my life? I’m still trying to decide…

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The zucchini and yellow squash scream “SUMMER!”, while the caramelization of the roasted onions and the fresh thyme lure you into autumn.

I’ll admit…I’m having a hard time letting you go, summer…I really really am…

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Roasted Summer Squash & Onions
(Serves 4)

Ingredients:

– 1 large zucchini, diced into 1/2″ pieces
– 1 large yellow squash, diced into 1/2″ pieces
– 1 small white onion; sliced thinly
– 1 teaspoon fresh thyme, finely minced*
– 1 tablespoon vegetable or olive oil
– Salt to taste
– Pepper to taste

Before We Get Started…

– Dried thyme can be used in place of fresh thyme. A few good shakes to taste should do the trick!

– The best pan to roast these vegetables in is a rectangular pan, such as a 13″ x 9″ pan. If using a sheet pan, make sure it is lipped.

Directions:

1.) Preheat oven to 450 °F.

2.) Combine all ingredients in a bowl until squash is well coated.

3.) Lightly grease bottom of pan; add vegetables and spread in an even layer.

4.) Bake for 30 minutes, stirring vegetables at the 15 minute mark.

5.) Remove from oven and let cool for 5 minutes before serving.

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