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…
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…
Roasted Summer Squash & Onions
– 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.
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.