<
Featured Recipe - Roasted Squash and Onions
Autumn is squash season, but these golden beauties have been in the grocery produce section all summer long and will continue. Try this delicious yellow squash dish with the smallest that you can find because they are the most tender and flavorful. This traditional Southern-style side dish is simple to put together, simple to cook, and yet evokes such deep fond memories in those who grew up with it in their families. Delicious, nutritious, and colorful - perfect for transition from summer to fall.
INGREDIENTS
DIRECTIONS:
Featured Recipe - Roasted Squash and Onions
Autumn is squash season, but these golden beauties have been in the grocery produce section all summer long and will continue. Try this delicious yellow squash dish with the smallest that you can find because they are the most tender and flavorful. This traditional Southern-style side dish is simple to put together, simple to cook, and yet evokes such deep fond memories in those who grew up with it in their families. Delicious, nutritious, and colorful - perfect for transition from summer to fall.
INGREDIENTS
- about 2 small to medium yellow summer squash per person
- 1/2 small onion per person
- freshly ground black pepper
- sea salt
DIRECTIONS:
- Preheat oven to 425F
- Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
- Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash. Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven.