Tuesday, May 31, 2011

Roasted Yellow Squash Courtesy of Ron, the Hospital Chef

Today, I was around visiting my mother at the hospital when her lunch came, and she had roasted yellow squash on her plate. I tasted it and it was delicious! The hospital has now hired a chef to head up the food service there and he is introducing a lot of food you don't normally see on a hospital menu. So, I stopped by and got instructions on how to do it- incredibly simple! I have translated that into a little menu for everyone. Next time I cook some of Marc's fresh from the garden yellow squash, it will be roasted!

Roasted Yellow Squash

1 - 2 pounds of yellow squash washed and cut into 1/2 inch thick slices crosswise
Olive Oil
Salt, Pepper, Basil and Onion Powder
Non-stick cookie sheet

After all squash has been sliced into 1/2 inch thickness (do not slice thinner or it will be mushy,) toss all of it into a bowl along with a sprinkling of salt, pepper, basil,  onion powder and olive oil until every piece is thoroughly coated on both sides. Sprinkle in more oil as needed to coat the pieces. Lay all pieces side by side on the cookie sheet (not over-lapping) and roast in a 350 degree oven till the squash is just fork tender and turning a light brown. Serve. So easy and so delicious!

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