With all the fresh summer squash in the markets these days, I've been cooking up so much of it as a side to our dinners in place of (or along with) our usual garlic greens. They are so fresh and sweet and light and amazingly delicious! I'm working up a vegan zucchini bread recipe, but in the meantime, I've been making this recipe as a side dish (though it takes up more than half my dish most of the time). It's supereasy and relatively quick and a real stand out dish.
Here's how I do it:
- 6-8 summer squashes cut into coins (or as many as you like really)
- 2 tablespoons of saute oil (mine is a combination of olive, coconut, and sesame: the perfect combination)
- a generous sprinkle of cinnamon
- a sprinkle of cumin
- a sprinkle of paprika
- a sprinkle of clove
- a pinch or so of Himalayan sea salt
- Preheat the oven to 425 degrees
- Mix all of the above in a bowl until well coated (though honestly I skip the bowl which is just another thing to clean and mix directly on a baking sheet).
- Spread on a baking sheet so that the squash is in a single layer.
- Bake the squash for 30-45 minutes until cooked to your liking (I like them pretty well cooked so that some of the edges are starting to brown).
- Serve hot!