Wednesday, August 5, 2009

Roasted Benning's Green Tint

After all my struggles with caterpillars and eggs, the Benning's Green Tint plants are producing well. David wasn't sure how to use these squash since he's never cooked with pattypans before. Our first dinner used the squash on a pizza. It was delicious, but the squash was one of many toppings, making it hard to attribute the excellent flavor just to the squash.

Last night, David decided to keep it simple and roast the squash. This couldn't be easier, and uses only a few ingredients that everyone has in the kitchen. Preheat the oven to 425, and slice the squash fairly thin. Toss in olive oil, sea salt and black pepper. Roast in the oven until cooked and golden brown. The squash shrinks a lot in the oven, so I suggest two squash per person as a side dish. The roasted squash is amazing -- it has a surprising sweetness and richness of flavor. David and I concur that Benning's Green Tint is now one of our favorite vegetables. Picking off all those squash vine borer eggs is definitely worth it.

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