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Preparing Yellow Squash and
Other Vegetables in the Oven.
Q: Hi Hope, our garden has produced some very savory
looking yellow squash. It's my day off and I want to bake one
for my wife tonight for dinner. I plan on cutting off the ends
and slicing it length wise. My question is, along with some Parmesan
cheese, what other ingredients would be good to apply? and how
long should I bake it? The squash is about 8 inches long and
4 inches in diameter. Signed, Appreciative husband
A: A simple, yet delicious way to prepare all types
of vegetables is to roast them in a hot oven. The high oven heat
caramelizes the natural sugars in the vegetables, creating a
taste that is impossible to match with steaming or boiling. The
incredible flavor stands on its own and needs no help from additional
seasonings...but a little garlic never hurts!
When selecting a combination
of vegetables to roast, choose vegetables that have a similar
texture, such as potatoes with carrots or yellow squash with
zucchini and cut into uniform-sized pieces. Vegetables like onions,
peppers and mushrooms can be thrown into the mix of any combination
of vegetables for added flavor.
The method for roasting vegetables
after they are prepped is to place them on a foil-lined baking
sheet; season with salt, pepper (and garlic if using) to taste
and drizzle with 2 to 3 tablespoons of extra virgin olive oil
or melted unsalted butter, shake or toss to coat and spread evenly
in the pan. Bake in a preheated 425°F oven for about 15 to
20 minutes or until vegetables are tender and lightly browned,
turning them over halfway through. (Keep in mind that timing
will depend on the type, size and thickness of the vegetables
used. Potatoes and carrots are gong to take nearly twice as long.)
Parmesan cheese can be sprinkled on during the last few minutes
if you want it to lightly brown, or simply sprinkled on afterwards.
Serve immediately.
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