I can’t remember not liking yellow squash. Actually, that’s only partially true-I’m sorry, Mom & assorted other relatives, I never liked Squash Casserole, but that’s mostly because of the onions. Other than that, you can happily feed me yellow squash any way you can: grilled, fried, sauteed, stir fried, roasted, baked in this awesome vegetable lasagna I made this weekend…the possibilities are endless. When you want yellow squash fast and portable, this is the recipe you should turn to; I made it for a picnic and it was fantastic both warm (I snuck some out of the oven) and cooled after being transported in the picnic basket. Full of roasted squash flavor, the parsley and lemon bring out fresh acidic flavor notes and the olive oil deepens the flavor profile. This was the easiest dish I made for that entire picnic, so don’t hesitate to give it a try!
Roasted Yellow Squash Salad
Adapted from Martha Stewart
Serves 4-5
- 5 lbs yellow squash, sliced into 3/4″ - 1″ thick rounds
- 6 cloves garlic
- 3 tablespoons olive oil
- coarse salt and pepper
- 1 large handful of fresh parsley (either flat-leaf or curly-leaf fine)
- freshly squeezed juice from one large lemon
- Heat oven to 475 degrees and line one or two rimmed baking sheets with tin foil.
- In a large mixing bowl, combine the sliced yellow squash, garlic cloves, 2 tablespoons of olive oil, and salt and pepper and mix with your hands until the squash is thoroughly coated in the oil and seasonings.
- Spread out the seasoned squash in an even layer on the baking sheets and bake for 45 minutes to an hour until the squash is nicely browned (be sure to check underneath-my squash were almost too dark on the bottom and I wouldn’t have realized it because the top wasn’t even close to that brown).
- Pull the baking sheets out of the oven and let the squash cool on the sheets.
- Move the squash back into that big mixing bowl, add the last tablespoon of olive oil, the parsley and lemon juice and toss to coat. Add extra salt and pepper if you think necessary.
- Serve warm, room temperature, or cold from the fridge, it’s up to you, because it will be delicious either way! Enjoy!
3 comments :
Yellow squash also is excellent raw.
Just cut it very thin (a mandoline helps here) and put it in a plastic bag with one part lemon juice, two parts olive oil, a bit of sugar, salt, pepper and whatever herbs you prefer.
Leave it in the fridge for at least an hour or two, mixing it occasionally. Overnight is better, but not too much longer than that, or the squash will get mushy.
Serve it cold or cool, with the “marinade” poured over as dressing. Makes a great “side” for bbq.
Aw, but Pete then you don’t get those delicious toasty blackened parts from the oven! That’s my favorite part! But, like I said, it would be hard pressed to get me to turn down squash in any form
Tried this dish last night and just added some cherry tomatoes and some more garlic cloves (i LOVE garlic) and it was such a hit! Thank you for sharing this recipe! Will definitely make again!