Joni Sare, cooking instructor

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.


  • 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)


    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.

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top