It’s times like these that I’m glad I don’t have a vegetable garden. My Facebook feed has seen numerous posts lately from friends wondering what to do with all the zucchini and summer squash springing up in their gardens. I’m sure the rain we got today isn’t helping matters any either. Recently I discovered that it is possible to roast small squash whole, with delicious results.
A while back, summer squash made their first appearance at our CSA. I’m a big fan of summer squash, though I’m not terribly creative with it. During that particular pick up, many of the squash were small, no more than 4 inches in length and a couple inches wide. It occurred to me that I might be able to roast them whole. I confess, this is not the most unique idea ever to be imagined, but I wanted to pass along my experience in case it inspires anyone else and helps them conquer their vegetable garden.
These are basically “Hasselback Squash”. If you’ve made Hasselback Potatoes, I used the exact same method. Either way, I took enough unnecessary photos to lay it all out for you.
I sliced each of my squash into roughly quarter inch slices, width-wise without cutting through the bottom.
Then I laid the squash out on a baking sheet and seasoned them with salt and pepper and drizzled them with olive oil.
After 15 minutes in a 350 degree oven, my squash were cooked through, the slices were separating and the skin was slightly golden. Your cook time may vary based on the size of the squash
I served the squash whole, alongside coconut shrimp. For me, the best thing about these squash was how incredibly easy they were. Just slice, season (be creative!) and bake. It doesn’t get much simpler than that.