I bought a few too many yellow squashes last week, so I've been eating them too often. I was tired of stewed squash and wanted to do something new. So I did my favorite cooking trick- I roasted them. I cubed 2 large squash and cut 1 medium onion into strips. I tossed both in 1TB of olive oil and put in a 400degree oven until nice and brown. I only seasoned it with some salt because I couldn't figure out what herb would be best. Meanwhile, I cooked some barley, my favorite.
It was a perfect alternative to stewed squash. I just wish it didn't make my kitchen so hot. Sometimes I had the salt just perfect, but some pieces could use a little more. I blame the sea salt for my inability to flavor things correctly.
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