Roasted Fall and Summer Squash
Ingredients
- 1 Honeynut squash, peeled, quartered, seeded and cut into ½-inch slices
- 2 small summer squash, ends trimmed and cut into 1-inch pieces
- Sea salt and pepper, to taste
- Olive oil, enough to coat the vegetables
Instructions
- Preheat oven to 425º. Season the cut squash with salt, pepper and olive oil. Spread squash on a baking sheet and roast in the oven until tender, about 20 minutes. Stir the outside pieces back into the center and push the center pieces out to the sides for even cooking.
