Culinary Guides

Summer squash needs almost nothing to taste great. A hot oven, a little olive oil, and some fresh summer savory are all it takes to turn a pile of green and yellow squash into a golden, tender side. It comes together fast and puts a glut of summer squash to good use.

Ingredients

• 1 1/2 pounds green and yellow squash, sliced 3/8 inch thick
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons coarsely chopped summer savory, plus sprigs for garnish
• Salt and freshly ground pepper

Directions

1. Heat the oven to 500F (260C) with a shallow baking pan large enough to hold the squash in a single layer set inside, and let the pan heat for about 30 minutes. A hot pan helps the squash caramelize quickly.
2. While the pan heats, wash and slice the green and yellow squash into 3/8 inch rounds and put them in a large bowl.
3. Drizzle the squash with the olive oil, add the chopped summer savory, salt, and pepper, and toss to coat evenly.
4. Carefully pull the hot pan from the oven and quickly arrange the squash in a single layer so it starts roasting right away.
5. Roast 15 to 20 minutes, flipping the slices about halfway through, until tender and golden brown on both sides.
6. Transfer to a platter, garnish with a few sprigs of summer savory, and serve hot.

Slice the squash to an even thickness so it cooks at the same rate. If you cannot find summer savory, thyme or rosemary work well too. Leftovers keep 3 days in the fridge.

Grower's tip: Pick summer squash young, at about 6 to 8 inches. Left on the vine it swells fast and turns watery and seedy, and it roasts best when it is small and firm. Harvest every day or two and the plant keeps setting more.

This is a garden in a pan. Grow a couple of summer squash plants and a patch of summer savory, with a little thyme for when you want a change.