Roasted Yellow Squash 
Yellow squash would have to be my second favorite vegetable. Steamed, baked, or roasted, it's good anytime.
A full bag of small crook neck squash fell into my lap this week. "YEAH!!!" My first thought was bake it up my usual way, which is how I get my kids to eat it. But they looked so cute and small, I wondered what it would be like to roast them instead.
IT DOESN'T TAKE MUCH
- 2 pounds yellow squash, sliced lengthwise
- 1 small onion, sliced into small wedges
- 3 slices of bacon, chopped
- 1 to 1 1/2 tablespoons healthy oil
- salt & pepper
Preheat oven to 400F degrees.
It's good to slice the squash and onions the same width, about 1/2 inch thick. Put all the sliced vegetables on a large sheet pan and drizzle the oil over them. Just use your hands to toss the vegetables and make sure their well coated.
Spread the veggies out on the sheet pan, sprinkle the chopped bacon on top. Roast the vegetables for 15 to 20 minutes, until tender. THAT'S IT!
Charles and I enjoyed the sweetness of the onions with the squash. The crispy bacon didn't hurt either. There was just enough to make it fun, without feeling unhealthy.
.
Yum….I can’t wait to try this one. I love squash, and it looks very colorful cooked this way.
That sounds really good. I made butternut squash for the first time a month or so ago and liked it. I’ll have to try yellow squash now.
I love roasted yellow squash. Lately I have been roasting all my vegetables and I am just falling in love with them
Andy, how did you flavor the butternut squash? Someone told me to bake with brown sugar…I have only used it in the
butternut squash chili recipe.
Me TOO! I really dig new potatoes and rosemary roasted together…mmmm
I remember reading back in the Fall about a blogger roasting vegetables and turning them into soups. I keep thinking I’m going to do that too, but I end up eating all the veggies. Have you done that yet?
Hi Amy! The squash did great to retain it’s color during roasting. There were a few in the back that were charred from the hot spot in my oven. They didn’t look pretty. Careful not to overcook them. You know your oven better than I, however, watch them in that last 5 minutes.
This preheated cook way is strange. In china, we usually fry it. the flavor much be different. Looking for interesting china condiment here: http://www.kitchenware-info.com