However, in a recent trip to the downtown Roanoke farmers market one Saturday, David and I were sold on a box of less-than-stellar looking produce from a vendor, who was selling it for $5. The box contained tons of cucumbers, tomatoes, yellow squash and zucchini. And that's when it hit me - these (sort of ugly) bits of produce are fruits too - at least in a biological sense. I toyed with the idea of a summer squash or zucchini bread but we're all sort of sick of bread. And I actually really like raw squash.
While we were gobbling all that up, our neighbors bestowed upon us a ton more squash, and that is when I discovered that my entire household shares a favorite squash recipe - simply roasted with olive oil, sweet Vidalia onions and fresh herbs.
Seriously, this is probably the easiest "recipe" in the world, but it really brings out the "summer" in summer squash...and a bonus? It's super healthy - summer squash is full of antioxidants (carotenoids, alpha- and beta-carotene, lutein, zeaxanthin, etc.) and vitamins & minerals (especially the b-vitamins, folate, magnesium, and zinc) and olive oil contains heart healthy Omega-3 fatty acids.
2 large summer squash, roughly chopped
1 Vidalia (or other sweet variety) onion, chopped
.5 cup chopped fresh parsley
2 Tbsp extra virgin olive oil
Salt & pepper, to taste
Preheat oven to 425 degrees. Line a cookie sheet with foil or parchment paper (for easy cleanup).
Toss all ingredients, except parsley, together in a large bowl. Spread evenly across pan and bake for about 15 minutes, or until squash softens and skin turns (slightly) brown. Stir and continue to cook 10-15 minutes.
Remove from oven and sprinkle with parsley, salt and pepper.