Roasted Yellow Squash
This is such a quick, easy, healthy and 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 variety works well. For something just a little different, see the roasted zucchini in the similar and related recipes links.
- 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.