Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. They fold into pasta beautifully, but that’s just one of many ways to use them.
Ingredients
6 servings
1
½
2
½
¾
1
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.
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Reviews (9)
Back to TopSeriously disappointing. The flavors don't meld together, the lemon overpowers everything.
Kelsey
Vermont
8/8/2021
This is a solid starter, but you won't serve it up this plain if you have any self-respect. I would say treat it as a side dish and add spices that compliment whatever the heck else is on the plate. With a sandwich, add some sage and basil. With something solid/starchy, add some cayenne. Throw in some chinese vinegar instead of lemon. Etc etc etc.
NatWat
Austin, TX
3/8/2020
Way too much oil.
BIMurphy28
Washington DC
8/14/2019