Roasted Squash

When I worked for Southern Progress, comp cookbook day was my favorite. As often as three times a week, my mailroom slot was filled with hardcover goodies, including what remains a favorite to this day – Southern Living’s Homestyle Cooking: Over 400 Mouthwatering, Made-With-Love Recipes. Page 349 features a Roasted Squash recipe that I’ve easily made 100 times.

The below is my slightly altered version, owing to the fact that I’m only serving two (also, I was out of garlic and pine nuts). Happy to report it’s just as delish with the handful of almonds I chopped and tossed in on the fly. Added bonus, it’s budget friendly. Squash and bell peppers are in season, and set me back all of $1.90 yesterday at Sprouts.

Roasted Squash (original recipe courtesy of Southern Living)
1 zucchini, thinly sliced
1 crookneck squash, thinly sliced
1 red bell pepper
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/3 cup almonds, chopped
8 basil leaves
Pam Cooking Spray
Spray 9×13 Pyrex dish with Pam. Add vegetables, drizzling with olive oil and balsamic vinegar. Top with almonds and roast at 500 for 10 minutes. Top with freshly trimmed basil. MFP entry: Roasted Squash, 1 cup, 135 cals.

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