This week's harvest brings in the first round of our summer bounty of vegetables, including yellow summer squash. This veggie provides a satisfying crunch and hydration but also has important nutrients, such as vitamin C. Its yellow color reflects its beta-carotene and carotenoid content, both powerful antioxidants. It also is an awesome source of manganese, a mineral that's crucial in bone production, skin integrity and blood sugar control. Not sure how to make it into a meal? Check out this recipe:
roasted summer squash - serves 1
2 cups chopped summer squash (about 1)
1 tablespoons olive oil (or oil of choice)
1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
2. Chop the summer squash into bite sized pieces. Remove large seeds if necessary. Toss all ingredients together in a bowl. Place on a large baking sheet making sure not to crowd the squash not too close together.
3. Once the oven has preheated, place the baking sheet in the oven and bake for 25-30 minutes, or until the vegetables are softened and slightly browned.
4. Add lemon juice and fresh herbs on top to taste.