Delicious & Easy-Roasted Squash

The bees are pollinating and doing their thing in my garden. In turn, those creative little buzzy guys are making some UGO (unidentified ground objects) for me to play around with.

Take this mix of zucchini/butternut squash. To understand the enormity of this squash, that is a beefsteak tomato next to it (about the size of a baseball).

This hybrid offered yellowish skin with a beautiful zucchini coating.

I had to taste it-in the raw-and the flesh was sweeter than your average zucchini. I decided then and there, it must be cooked! Or roasted. And eaten. And enjoyed. And boy was it enjoyed.

Here’s all that you need to roast your very own zucchini-hybrid or not (printable recipe on the bottom):

1-2 Sizable Zucchinis
4-8 Cloves Garlic
1 Medium Onion
1/4 C Olive Oil
Salt and Pepper to Taste

Preheat the oven to 400.

Start by slicing the zucchinis into rounds, then cut the rounds in quarters.

Slice the onion into large rings and then in half.

Disrobe the garlic and smash each clove (a little bit) with a spoon or the palm of your hand.

Line one or two 9 x 13 pan(s) with aluminum foil and add the zucchini, onions and garlic. Drizzle the olive oil over the top of the vegetables.

Roast at 400 for 40 minutes, stirring once halfway through the roasting time.

Enjoy as a side, or as a full meal-as Biceps did.

Below is the printable recipe for those of you that like that sort of thing.