35 Min
GF
NF
Roasted Squash
Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them. Roasting them enhances their flavor and topping off with pecorina romano topped with tomatoes makes for a lovely dish. If you don’t have tomatoes, top it off with a squeeze of lime or lemon juice or sprinkle a generous pinch of amchur, dried green mango powder.
Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them. Roasting them enhances their flavor and topping off with pecorina romano topped with tomatoes makes for a lovely dish. If you don’t have tomatoes, top it off with a squeeze of lime or lemon juice or sprinkle a generous pinch of amchur, dried green mango powder.
Cook Time
35 Minutes
Serves
4
Directions
Step 1
Cut the squash in half horizontally. Marinate all pieces in 1 1/2 teaspoons salt, black pepper, and 2 tablespoons olive oil.
Step 2
Heat a sauté pan and cook the squash on each side at least 3 to 4 minutes or until golden brown. Put the sliced or grated Pecorino cheese on top to allow it to soften.
Step 3
In a small frying pan, heat the remaining 3 tablespoons olive oil and cook the garlic and onions for 5 to 8 minutes or until the onions are translucent. Add the cherry tomatoes and cook for 2 to 3 minutes. The tomatoes just need to soften, not fall apart. Season with 1 teaspoon salt.
Step 4
Turn off the heat and stir in the capers. When ready to serve, drizzle olive oil on top. Garnish with parsley leaves and serve.
Ingredients
3 medium-sized patty-pan squash or long zucchini
2 1/2 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided, plus more for garnish
1/2 cup sliced or grated Pecorino Romano (optional)
2 teaspoons minced garlic
1/2 cup minced white or yellow onions
1 cup cherry or tear drop tomatoes, sliced in half
2 tablespoons capers
Few sprigs of parsley leaves
Step 1
Cut the squash in half horizontally. Marinate all pieces in 1 1/2 teaspoons salt, black pepper, and 2 tablespoons olive oil.
Step 2
Heat a sauté pan and cook the squash on each side at least 3 to 4 minutes or until golden brown. Put the sliced or grated Pecorino cheese on top to allow it to soften.
Step 3
In a small frying pan, heat the remaining 3 tablespoons olive oil and cook the garlic and onions for 5 to 8 minutes or until the onions are translucent. Add the cherry tomatoes and cook for 2 to 3 minutes. The tomatoes just need to soften, not fall apart. Season with 1 teaspoon salt.
Step 4
Turn off the heat and stir in the capers. When ready to serve, drizzle olive oil on top. Garnish with parsley leaves and serve.
3 medium-sized patty-pan squash or long zucchini
2 1/2 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided, plus more for garnish
1/2 cup sliced or grated Pecorino Romano (optional)
2 teaspoons minced garlic
1/2 cup minced white or yellow onions
1 cup cherry or tear drop tomatoes, sliced in half
2 tablespoons capers
Few sprigs of parsley leaves
Tags:
35 Min
GF
NF
Tags:
35 Min
GF
NF
Let us squash that hunger.
Here are more roasted squash recipes that are sure to satisfy!
HUNGER BE GONE!
