'Tis the season for bright yellow and green squash. I aim to take full advantage of it. It's so good for you too. It has been linked to increasing collagen in the skin and preventing wrinkles. It can also prevent overeating. So grab some squash before it's all gone and whip up this easy, tasty dish.
Roasting squash brings out its mellow sweetness. Pairing it with lemon, ginger, scallions and mint gives it a fresh and flavorful kick. It's a good side dish for chicken or fish. Toss it into cooked quinoa and sprinkle with feta for a vegetarian lunch or a light dinner.
- 3 small zucchini, sliced into half moon shapes
- 3 small yellow squash, sliced into half moon shapes
- 1 inch piece of ginger, peeled and grated. I used a microplane zester for this.
- 3 scallions, green part diced
- Fresh spearmint torn or chopped or a pinch of dried mint rubbed between your fingers to release the flavor (Do not use peppermint as that is for baking).
- Olive oil for cooking
- 1 lemon, zest half of it and reserve.
- Kosher or sea salt & freshly cracked black pepper
Preheat oven to 375. Line one large or two baking sheets with foil and drizzle each with some olive oil. Toss squash with salt, pepper, grated ginger, a tablespoon or two of olive oil and the lemon zest.
Place squash in a single layer on the baking sheets and roast in the oven for about 15 minutes. Do not crowd the baking sheets or the squash will not roast properly. I have an extra large baking pan that's the width of my oven. I use it for all my veggie roasting. Rotate the pans to ensure proper roasting and cook for another 15 minutes. Serve with a squeeze or two of fresh lemon juice and the chopped mint and scallions. Enjoy!