|Roasted Squash and Onions|
2 medium yellow summer squash, cut in thick strips
1.5 small onions, sliced
Salt and Pepper, to taste
Preheat oven to 425F.
Lightly spray a baking sheet with olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer, or best you can, I had to overlap, but it was fine.
Layer in onions.
Sprinkle with pepper and salt.
Bake for about 15 minutes, until bottoms of squash begin to brown. Flip squash and onions and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately.
Recipe adapted from Susan at Fat Free Vegan