Our squash plants have done really well in the garden this year.
And even though boiled and buttered is my favorite way to eat them,
I've been on the look out to find new ways to prepare our bounty.
This evening we had roasted squash and it was really good.
I chopped up several crook neck, one large zucchini, a purple onion and one clove of garlic.
Then, I tossed the veggies in an 1/8 cup of oil and added some salt and pepper.
I baked them at 450 for about 30 minutes.
They were very tasty. :-)