When yellow squash comes in, it really comes in. Four squash plants can supply all the IGA stores in Virginia. That is, until the squash borers arrive. Then it’s over, No more squash. The borers were late finding my squash plants this summer, and our lower vegetable drawer in our refrigerator has remained stacked with squash. We have eaten it fried sautéed, grilled, steamed and broiled. This week, I tried a different recipe and really enjoyed it – Roasted Squash and Tomatoes.
As it turns out, my Abraham Lincoln tomatoes are also beginning to produce so it was good to be able to combine the two, fresh garden vegetables that are most abundant.
My daughter, Laura, loves to roast vegetables, almost any vegetable. She uses a little olive oil and salt and pepper and roasts away. She would have liked these roasted squash and tomatoes.
I started out with fairly decent chunks of squash, maybe an inch and a half square. I cut the tomatoes into larger pieces as well. I tossed the veggies in a mixture of melted butter and olive oil, spread it on a cookie sheet and added lots of salt and pepper, plus a sprinkling of parmesan cheese – from the jar, not fresh. As a final touch, I added just a smidgen of Italian Seasoning, put the pan in a 375 oven and roasted it about 25 minutes, until the veggies were just beginning to turn brown.
Pretty easy, pretty tasty. Zucchini would work as well, but when you have tons of yellow squash, use what you’ve got.
Roasted Squash and Tomatoes
2 or 3 yellow Squash
3 or 4 tomatoes
2 T olive oil
2 T melted butter
S & P
1/2 t Italian Seasoning