Roasted Summer Squash with hazelnut oil and herbs

Served at a Dialog Dinner, June 30, 2010.

Serves 12.

Time: 10 or so minutes for cutting the veggies, 45 minutes in the oven.

Ingredients

  • 8 green zucchinis
  • 6 yellow crooked neck squash
  • 4 Patty Pan squash
  • Sea salt
  • Black pepper
  • 1 bunch flat leaf parsley, most stems removed, chopped
  • 1 tbs toasted nut or seed oil (such as sesame, pumpkin, walnut, hazelnut oil
  • Fresh lemon thyme (garnish, add at the end)

Directions

    1. Turn oven on to 375 degrees.

    2. Wash and cut all the zuccs. (Peel the squash if the skins are bitter.) I cut the green zuccs in rounds (1/4 inch-thick full moon slices), the Patty Pan in wedges, and the crooked necks in triangle shapes. I got in the habit of using a variety of cuts from cooking Macrobiotic meals, where the size, shape and color of the food is a prominent part of each dish.

    3. Sprinkle salt and pepper the veggies, toss, salt/pepper some more, toss and salt/pepper some more and let sit for a bit. This will help reduce the bitter flavor in the skin.

    4. Add the oil, toss well, and put in a large deep pan lined with parchment paper (you can reuse the parchment paper from the roasted tomatoes, I didn’t b/c one of the guests cannot eat tomatoes (no night shades), so, in order to accommodate her needs I washed and line the pan with new paper between uses).

    5. Roast the zuccs for 15 minutes, then toss/flip and roast for another 20 – 30 minutes, until they are tender.

    6. Remove from oven, add the thyme, toss well, and serve.