Oven-Roasted Vegetables

oven-roasted vegetables

oven-roasted vegetablesOven-roast your choice

To make oven-roasted vegetables, you can choose any vegetables you want. I try to go with color and texture. For this time, I used zucchini, cauliflower, and butternut squash. These add color and texture to any meal. You can slice the vegetables thick or thin and choose the seasonings you’d like. I used sea salt, garlic powder, and olive oil. Try some Greek seasoning and forget the other seasonings!

The how of oven-roasted vegetables

Cut the vegetables into the size pieces you prefer. If you cut them too small, they tend to burn easier and are harder to maintain even cooking in the oven. Wash your vegetables, peel the squash, and cut all of them into equal sizes.

oven-roasted vegetables

Place on a baking tray and bake at 400-450 for 30-40 minutes. I was making homemade pretzels at the same time; we went with the 450-degree temperature.

You can also do red potatoes, broccoli, and sweet potatoes in addition to these vegetables. Add different colored peppers and slice thick onion rings for added flair and variety. You pick it and fix it.

 

 

The Recipe

oven-roasted vegetables

Oven-Roasted Vegetables

My Windowsill
Wash and slice or dice your vegetables and season with salt, garlic powder, or any other seasonings for this oven-roasted vegetable dish.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • Sliced zucchini - 2 cups
  • Peeled and chunked butterhorn squash - 2 cups
  • Cauliflower 2 cups, cut into florets
  • Olive oil - enough to drizzle
  • Salt Pepper, and garlic powder - to season
  • Any other seasonings you like

Instructions
 

  • Wash and prepare vegetables as directed
  • Place in an oven-proof pan or baking sheet, spread evenly
  • Drizzle olive oil on top and stir
  • Season with seasonings of your choice
  • Bake at 400-450 for 30-40 minutes
  • Turn half-way through if desired
  • Serve

Pinterest Oven Roasted Vegetables

 

Squash Casserole

squash casserole

squash casserole

Squash casserole. That’s what you make when squash season is here! You can add squash to garden salad, serve it raw on a vegetable tray, or saute it with onions or snow peas. Then you can make a squash casserole. What I like about this recipe is that you can do it up to a day ahead and then pop it in the oven. Certainly it can be mixed in the morning and not served until dinner that evening.

I’ve used saltine crackers and Ritz crackers, and I have to say that the Ritz gives it a little more flair and sweetness. Don’t overcook the squash. You just want to soften it so it won’t be crunchy when it comes out of the oven.

Over twenty-five years ago, I clipped a squash recipe from a local newspaper and used it for years. Then, over time and several moves, I lost the recipe and forgot about it. I’ve hunted and hunted for this recipe. I’ve called our local newspaper, but finding that recipe from all those years ago will take some digging. Finally, I combined several recipes and, through trial and error, came up with this one. It’s the most like the recipe that came from Betty Bane all those years ago. I hope you will enjoy this as much as I do.

(For my local cohorts, if you have the original recipe Betty posted, I would love to hear from you. Please PM me.)

 

squash casserole

Squash Casserole

My Windowsill
Use all that summer squash to make a squash casserole. Easy to do and fun to eat.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Vegetable
Cuisine American
Servings 8

Ingredients
  

  • 4 cups sliced squash
  • 1/2-1 cup diced onions
  • Salt and pepper to taste
  • 1 cup crushed Saltine or Ritz crackers
  • 1 cup shredded Cheddar cheese
  • 2 eggs
  • 3/4 cup milk or cream
  • 4 Tbsp. butter

Instructions
 

  • Wash and slice squash
  • Cook onions and squash in small amount of water until soft but still firm - about 5 minutes
  • Drain well
  • Add butter on top of squash and onions and allow it to melt
  • Mix crushed crackers and cheese together
  • Beat eggs and add to milk
  • Mix 1/2 cheese mixture to squash and add eggs/milk
  • Put into casserole dish (9 x 9 or slightly larger)
  • Top with remaining crumbs

squash casserole

Snow Peas and Squash

snow peas and squash

Summer is a wonderful time to enjoy fresh vegetables. Even if you don’t have a garden, you can purchase vegetables at Farmer’s Markets or roadside stands.  When you’re planning your menu, consider varieties of color, taste, and texture. There are opportunities to mix and match many different vegetables.  When you don’t have enough of one vegetable,  add another one to the mix.  

For this recipe, I used snow peas and yellow squash, all fresh from local growers. At the end, I threw in some bacon that was sitting in my refrigerator, waiting to be used up.

Fresh snaps and spring onions are also good for combining with the squash.  The possibilities are endless; combine color and texture and have at it!

Use olive oil and add some sea salt and pepper if you’d like. Use small, thinner squash because it will be more tender and have less seeds. Stir- fry the snow peas and squash together and add bacon, if you’d like. This dish will be ready in minutes.

You can do this in a Wok or a skillet. I use my cook-n-dine (purchased at a great discount because it was a discontinued size – thank you, Bea!).

Snow Peas and Squash

My Windowsill
Snow peas and squash with some bits of bacon add color, variety, texture, and flavor to your menu. Stir fry with olive oil and sea salt, and you're good to go.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 2 cups sliced squash
  • 2 cups snow peas
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp. pepper
  • Bacon pieces already fried, drained, and cut into bite-sized pieces

Instructions
 

  • Wash and prepare vegetables
  • Heat skillet/wok and add olive oil
  • Place vegetables into cooking container and add sea salt and pepper
  • Stir until done, then add bacon pieces
  • Serve

snow peas and squash

Summer Squash – Sauteed

squash

Sweet summer squash. Dave’s favorite way to be served this vegetable is to have it sauteed with onions and bacon. If you don’t want to use bacon, then use some bacon grease. That’s right. A tablespoon will do. Save some of your “fat” when you fry up some bacon. It can be stored at room temperature for several weeks. Add some sea salt and pepper if you’d like, and saute away. You can serve some small bacon pieces with it if you’d like.

IF, however, you don’t want to use anything bacon, you can use olive oil. I have to do that sometimes when I don’t have any bacon on hand. ‘Always wish I did, though because it’s just not quite as good.

Fresh, small squash is the most tender and flavorful.  It’s a pretty dish when you slice this vegetable thinly and use the dainty rounds.

For sauteeing, you can use a large skillet. I am blessed with a cook-n-dine, so that’s what I use. (I don’t get anything for referring you to the cook-n-dine, but if you want to call them, you can get the number from the link above; ask to speak with Bea Gebhardt and tell her I sent you.)

I fry a pound of bacon on my cook-n-dine and then ladle the drippings into a container for later use. By the time the bacon is done, my “skillet” is well oiled and I’m ready to go. The bacon is used for garnish and for other recipes later in the week.

squash
Yes. It looks dirty, but it isn’t. It’s the only photo I took and I know it’s a fail.

Put onion into the bacon grease/oil and let it sautee for a minute or two, then add thinly sliced squash. Season with sea salt and pepper (optional). Keep mixing and moving the ingredients around so they don’t get too brown (as I am prone to do.)

squash

Put the vegetables into a bowl and top with bacon pieces (optional).

squash

This dish only takes minutes to make and is bound to please. I’ve also added fresh, whole green beans to the mix. They take a little longer, so you’ll want to start with the beans first before you add the succulent yellow squash.

Summer Squash - Sauteed

My Windowsill
A simple, easy way to serve fresh summer squash and guaranteed to have kids asking for more.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 4 strips bacon - or more
  • 4 cups sliced squash
  • 1-2 onions sliced thinly
  • 1 Tbsp. bacon grease OR olive oil
  • Salt and Pepper to taste

Instructions
 

  • Wash fresh squash and slice thinly
  • Slice onions
  • Season skillet with olive oil OR bacon grease
  • Add onions, stirring for a minute or two
  • Add squash and mix together with onions
  • Season to taste
  • Stir-fry until squash and onions are tender

squash pinterest