I love the abundance of summer. Here in the Midwest, it doesn’t last long, but we savor it as long as we can. Zucchinis and summer squashes grow really well here in the summer, and the farmer’s market is bursting at the seams with them.
I love to find new ways to prepare vegetables, but my favorite way has always been roasting. It really brings out the sweeter undertones in vegetables without making them soggy.
I also love to season my food with nourishing spices, so I added curry to this recipe. At least that’s what I tell myself. I actually just put it in there because I adore curry. Curry, bacon, and chocolate; they all make everything better.
This recipe is really easy and a great way to showcase (and use up!) your garden bounty. We are going to eat it with meatballs tonight, but you could pair it with any protein. Leftovers would also be delicious with eggs in the morning.
- summer squashes – 4 medium
- butter – 2 tablespoons, melted
- curry powder – 1 teaspoon
- garlic powder – 1/2 teaspoon
- turmeric – pinch
- salt – to taste
- Preheat oven to 400 degrees Fahrenheit.
- Place the squash in a 9 inch by 13 inch glass baking dish.
- In small bowl, stir together the butter and spices. Pour over squash and toss to coat.
- Roast for 25 minutes, stirring once or twice.
This looks so good! I think I’ll give it a go tonight with our Indian-style fish! Thank you for posting!
Curry with the squash looks so good! I bet it brings out the natural flavors well! Can’t wait to try it!
Let me know how you like it!