Summer Squash Recipes: Veggie Roast and Squash Rings
This veggie roast is versatile, quick and easy to prepare
Enjoy this delicious garden delight by the bucketful with these tasty recipes
Once the weather has settled in June, I plant squash and pumpkins out in the garden. They need warm soil for germination and warmth outdoors to thrive, so there’s no rush to seed these heat lovers. I sow seeds into 10-cm (2-in.) pots in the greenhouse in mid-May, where germination is fast and the seedlings will be ready to go out in June. The fragile roots of squash resent disturbance, so it’s best to plant each seed in its own little pot.
Vining squash and pumpkins are best planted at the edge of the garden where they can sprawl over the lawn. Bush varieties are more compact and can be tucked in anywhere; they even grow well in large planters. Space plants 30 cm (12 in.) apart for bush varieties, and 60 cm (24 in.) apart for vining types.
Summer Veggie Roast
Summer squashes (represented by gold, green or striped zucchini, marrows and scalloped white or yellow patty pans) are always plentiful, but have high water content, so do not store for long. Here’s a tasty recipe that’s versatile, quick and easy to prepare, and will help you to work through those prolific summer squash. The roasted vegetables can also be used as a pizza topping, or as filling for panini sandwiches and omelettes. You can vary the ingredients, depending on what’s in the fridge, or experiment with other marinade-type dressings to change the flavour.
- 1 sweet white onion, chopped coarsely
- 6 garlic cloves
- 3 zucchini, cubed (or other summer squash)
- 2 potatoes, cubed
- 4 carrots, diced
- 1 sweet red pepper, seeded, chopped
- 1 sweet yellow pepper, seeded, chopped
- 5 mL (1 tsp.) coarse-ground sea salt
- Optional: toss in 350 g (12 oz.) cubed extra-firm tofu, or 250 mL (1 cup) cooked chicken or salmon chunks.
Barb’s Killer Dressing
- 45 mL (3 Tbsp.) balsamic vinegar
- 15 mL (1 Tbsp.) plus 5 mL (1 tsp.) olive oil
- 10 mL (2 tsp.) Dijon mustard
- 10 mL (2 tsp.) maple syrup
- Cracked pepper to taste
- Preheat the oven to 375°F (190°C).
- In a large stainless-steel bowl, toss the veggies with all of the dressing.
- Lay out on a baking sheet or in a casserole dish and bake in the preheated oven for 45 minutes, turning once halfway through.
- Serve hot with your choice of grain or pasta – quinoa, brown rice, orzo or couscous.
Squash Rings with Honey Glaze
Winter squash (Hubbard, acorn, butternut, pumpkin, buttercup, delicata and spaghetti) have higher nutrient content than the summer variations, and due to their orange flesh are particularly high in beta-carotene. All squash are an excellent source of fibre and low in calories.
When left to mature on the vine, winter squash store through the winter, and I consider them a vital part of our winter diet. To harvest winter squash or pumpkins, cut them off with a 2.5-cm (1-in.) length of stem attached, and wipe off any dirt. They store best at 13°C (55°F) at low humidity, so I just line them up on our sideboard and eat them as desired.
Tip: Wipe the skin with 10:1 solution of water: hydrogen peroxide to destroy bacteria and prevent rot from setting in during storage.
- 45 mL (3 Tbsp.) honey
- 15 mL (1 Tbsp.) soy sauce
- 10 mL (2 tsp.) apple cider vinegar
- 5 mL (1 tsp.) fresh ginger root, grated
- 2 garlic cloves, minced
- Preheat the oven to 375°F (190°C)
- Cut a large squash, such as pumpkin or butternut, into thick rings and remove any seeds. Place rings in a single layer on an oiled baking sheet
- In a small bowl, whisk all the above ingredients to blend. Brush half of the glaze over the squash. Sprinkle with salt and pepper
- Bake in the preheated oven uncovered for 15 minutes. Turn the rings over and brush the remaining glaze over them
- Continue to bake for another 15 minutes until the squash is tender