This is so easy that I did not bother making a video.* Just slice and chop a kousa or other summer type of squash into chunks, add chunks of onion, sprinkle with salt and black pepper (I used freshly ground pepper and Diamond brand kosher salt) drizzle with olive oil, and pop into a 400 degree preheated oven. I used my toaster oven in convection mode.
Fifteen minutes later it was hot and very flavorful, so there is your practically insta veggie to go with your meal. However, I decided to let it roast for 30 minutes. If you are not in a hurry, I recommend taking the extra time and get some carmelization going.
This dish is keeper in my household, that’s for sure! It’s good the next day, also.
You can use summer squash or zucchini, but I happen to be a fan of kousa and opt for it while it is available for dishes in which just a bit less water and more firmness will fit the bill.
For an even deeper flavor, slice thinner and roast at a lower temperature for a longer time. And you can add whatever seasonings you like or just keep it simple, depending on what you are serving it with.
* For video cooking demos of other recipes, click HERE, Playlists, and select the Wakefield Farmers Market Playlist.