For this recipe, use the small summer squash (finger size to 1 inch across at the thickest point) that are available now at farmers markets and at outlets that sell local produce. These young ones are tender and have a wonderful flavor that squash seem to lose as they grow larger.
The dish is good either warm or at room temperature, so it is a good choice for summer buffets.
- 1 1/2 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1 to 2 tablespoons finely chopped, mixed dill, flat-leaf parsley and basil leaves
Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet.
Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.
Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.
From In Season columnnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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