Roasted Squash

Butternut squash is not just a fall favorite; it’s a versatile vegetable that shines with minimal seasoning, making it a perfect addition to any meal. This roasted butternut squash recipe is simple and easy, ideal for a quick and delicious side dish that highlights the squash's natural sweetness. The combination of green and yellow squash adds color and flavor to your plate, making it a visually appealing and tasty treat.

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. Preheat the Oven
   Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). Place a shallow baking pan large enough for the squash to sit in a single layer without crowding into the oven to heat for about 30 minutes. Preheating the pan helps the squash caramelize quickly, enhancing its flavor.
2. Prepare the Squash
   While heating the pan, wash and slice the green and yellow squash into 3/8-inch thick rounds. Place the sliced squash in a large bowl.
3. Season the Squash
   Drizzle the extra-virgin olive oil over the squash slices. Add the coarsely chopped summer savory, salt, and freshly ground black pepper. Toss the squash slices well to ensure they are evenly coated with the oil and seasonings.
4. Roast the Squash
   Carefully remove the hot baking pan from the oven using oven mitts. Quickly arrange the seasoned squash slices in a single layer on the hot pan. This ensures that the squash starts to roast immediately, giving it a nice golden brown color.
5. Flip the Squash
   Roast the squash in the preheated oven for about 15 to 20 minutes. About halfway through the roasting time, flip the squash slices using a spatula to ensure even cooking and browning on both sides. The squash is done when it is tender and golden brown on both sides.
6. Garnish and Serve
   Remove the pan from the oven once the squash is roasted to perfection. Transfer the roasted squash to a serving platter and garnish with additional sprigs of summer savory. Serve the roasted squash hot as a delightful side dish.

Additional Tips

• Uniform Slices: Ensure that the squash slices are of uniform thickness to promote even cooking.
• Herb Substitutions: If you cannot find summer savory, substitute with other herbs like thyme or rosemary for a different flavor profile.
• Add Garlic: Toss a few cloves of minced garlic with the squash before roasting for an extra layer of flavor.
• Lemon Zest: For a bright citrusy finish, sprinkle some lemon zest over the roasted squash before serving.
• Leftovers: Roasted squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed.

Enjoy this simple and flavorful roasted squash recipe as a perfect accompaniment to your favorite main dishes! The caramelized edges and tender texture of the squash, combined with the aromatic summer savory, create a healthy and delicious dish. Whether served as a side dish or incorporated into salads and grain bowls, this roasted squash is sure to become a staple in your kitchen.