Thursday, September 24, 2015

Roasted Squash and Onions

This recipe could not be easier.  For real.  Got some squash? Got some onions? Great, that's all you need.  Also, it's delcious!  Matt was convinced that it was bad for him because it was so tasty.  "There's really no cheese?  No meat? No butter?"  It was really like that, and then he ate all of it.  This was a great side to my no carb meal with sausage!

Roasted Squash and Onions
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