Frequently Asked Questions
QUESTION:
How do I prepare yellow squash and other vegetables in the oven?
Hi Hope, our garden has produced some very savory looking yellow squash. It's my day off and I want to bake one for my wife tonight for dinner. I plan on cutting off the ends and slicing it length wise. My question is, along with some Parmesan cheese, what other ingredients would be good to apply? and how long should I bake it? The squash is about 8 inches long and 4 inches in diameter. Signed, Appreciative husband.
ANSWER:
A simple, yet delicious way to prepare all types of vegetables is to roast them in a hot oven. The high oven heat caramelizes the natural sugars in the vegetables, creating a taste that is impossible to match with steaming or boiling. The incredible flavor stands on its own and needs no help from additional seasonings...but a little garlic never hurts!
When selecting a combination of vegetables to roast, choose vegetables that have a similar texture, such as potatoes with carrots or yellow squash with zucchini and cut into uniform-sized pieces. Vegetables like onions, peppers and mushrooms can be thrown into the mix of any combination of vegetables for added flavor.
The method for roasting vegetables after they are prepped is to place them on a foil-lined baking sheet; season with salt, pepper (and garlic if using) to taste and drizzle with 2 to 3 tablespoons of extra virgin olive oil or melted unsalted butter, shake or toss to coat and spread evenly in the pan. Bake in a preheated 425°F oven for about 15 to 20 minutes or until vegetables are tender and lightly browned, turning them over halfway through. (Keep in mind that timing will depend on the type, size and thickness of the vegetables used. Potatoes and carrots are gong to take nearly twice as long.) Parmesan cheese can be sprinkled on during the last few minutes if you want it to lightly brown, or simply sprinkled on afterwards. Serve immediately.
Have a question? Submit it here.
