This This delicious and very easy-to-make Roasted Baby Squash recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA. Karen likes to serve this dish with her
Spicy Asian Chicken with Citrus.
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Roasted Baby Squash with Fresh Herbs
Recipe Type:
Squash,
Balsamic Vinegar
Yields: 2 to 4 servings
Prep time: 10 min
Cook time: 30 min
Ingredients:
4 baby yellow crookneck
squash, about 2 inches long
4 zucchini
squash, about 2 inches long
4 round, green squash
Olive Oil
Fresh French tarragon, chopped (to taste)
Fresh
thyme, remove leaves from stem and chop (to taste)
Coarse salt
and freshly-ground pepper to taste
Good-quality
Balsamic Vinegar
Preparation:
Preheat oven to 350 degrees F.
Wash
and trim ends of each squash and place into a roasting pan. Add olive oil
(just enough to give the squash a nice shiny coating). Add fresh tarragon,
thyme, salt, and pepper to taste; toss well with your clean hands.
Roast in the oven until tender when pierced with a fork, approximately 15 to 30
minutes. Check your squash after 15 minutes to determine if further
cooking is needed (cooking time will vary according to
thickness of squash). Remove from oven when done.
Drizzle with Balsamic Vinegar just before serving
Note: It is fun to play
around with infused olive oils. For this dish I used a blood orange olive
oil, but have fun with lemon, garlic, or whatever oils appeals to you.
Makes 2 to 4 servings.
