September 21th Recipe

Roasted Summer Squash

Ingredients

Gremolata:

1/4 cup  chopped fresh flat-leaf parsley 

1 teaspoon  grated lemon rind 

2 tablespoons  fresh lemon juice 

1 tablespoon  capers 

2 teaspoons  extra-virgin olive oil 

1   garlic clove, minced 

Squash:

4 cups  multicolored pattypan squash, halved lengthwise 

3 cups  baby zucchini, trimmed 

2 teaspoons  extra-virgin olive oil 

1/4 teaspoon  kosher salt 

1/4 teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 475°.

2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.

3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. Serve immediately

Horacio "Wolf" Sanchez