Roasted Yellow Squash

Serves 4

This is a quick, easy, healthy and absolutely delicious side dish, especially when you can get fresh local squash. We had it nearly every week the first summer I made it, after my weekly trips to the farmers' market. I sometimes make it during the winter when the grocery store squash looks good. My favorite squash for this recipe is yellow, but any summer variety works well. For something just a little different, see the Roasted Zucchini in the similar and related recipes.

Ingredients

• 2 pounds yellow squash, cut into 1/4 to 1/3-inch slices
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• Salt and pepper to taste
• Olive oil, about 2 teaspoons
• Freshly grated Parmesan cheese

Preheat oven to 450° F. Place squash slices in a large, shallow pan or baking sheet. Season with the thyme, marjoram, salt and pepper. Drizzle with the olive oil, just enough to moisten. Toss to combine and place in one layer, or slightly overlapping if needed. Roast until tender and lightly browned, about 30 to 40 minutes, depending on thickness. Sprinkle with the cheese and return to oven for another minute. Serve hot, warm or room temperature.