A quick and easy dish that is good to prepare when roasting something else already, this method brings out sweetness and a nutty flavor from the squash. Vary the seasonings based on what you are serving this with.
INGREDIENTS:
8 to 12 medium-sized summer squash olive oil as needed ½ Meyer lemon, juiced salt and pepper to taste 5-6 sprigs summer savory, marjoram, oregano, or 2 sprigs rosemary (or any combination of fresh herbs you wish)
METHOD:
Heat the oven to 425°F.
Strip the leaves of the herbs from the stems and reserve the leaves.
Cut the squash into chunks. For zucchini and the like, cut off the end straight across, then make a 45° cut across the length. Roll the squash a quarter turn (90°) and make the same 45° angled cut. Continue up the length. This should yield irregular rounded triangular chunks, and is known as a roll cut (Used quite a lot in Japanese cuisine.). Roll cut all the stick squash or crook-necks. For the Patty-pan squash (flying saucer-disc shapes), cut the top and bottom so the squash is flattened, then cut the squash into 6 wedges.
Place the squash in a large non-reactive bowl. Drizzle with oil, and toss to coat well and evenly. Sprinkle with the lemon juice, tossing to evenly coat, then season with pepper. Scatter the herbs over. Toss to mix, and let sit 20-30 minutes or more to “marinate”.
When you are ready to cook, place the squash on a rimmed baking sheet (line with parchment or foil if not non-reactive) or in a baking dish. Be sure there is plenty of room so the squash are not touching each other. Place the squash so the skin side is the part of the squash touching the pan. Scatter with coarse salt (do not salt the squash earlier when you season or the squash will wilt and get mushy while it cooks.) all over and then place in the oven.
Roast 20 minutes or so. The squash should become tender without being soggy/mushy, and should get a golden color and crisp on the edges of the cuts. It may still be a little crunchy near the widest spots, which is fine. If the squash is not coloring, move to the top shelf of the oven where the reflected heat will color it up. Watch so it does not overcook.
Serve hot or warm.
Chef’s Notes:
Feel free to drizzle with balsamic vinegar when it comes out of the oven, or use a white balsamic or some other vinegar as part of the “marinade” at the beginning. Orange juice could be used in lieu of lemon juice, or even lime juice for a Southwestern twist. Use oregano and some cumin and coriander seed with the lime and orange juice. You can also hit the squash with some garlic powder as well.
Serves: 4
Source: Chef Andrew E Cohen
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