Full of summer squash, onions and mushrooms and flavored with poultry seasoning, this roasted summer squash medley brings a touch of Thanksgiving to summer. (Maureen Tisdale / The Detroit News)
Today, I thought I’d be telling you about my triumph in my quest that I shared about last week to find the best oatmeal breakfast bar recipe for my husband. But so far, I’m just stumbling there, having made three recipes since the first: one that was too gooey and fell apart too easily, one with flour and one with oat bran. The latter two were too doughy and fell apart so easily I’m sending scoops of them in his lunchbox with yogurt as a sort of loose, baked granola.
I haven’t given up; today, I’m planning on trying a fourth version. Plus, his sister Michelle and his cousin Marci are on the case.
In the meantime, let’s take a sidetrip. The weather wafting cooler of late while summer produce still fills the markets brings to mind one of my favorite veggie recipes, featuring Thanksgiving flavors yet full of summer squash and delightful served cold.
When I was single, it was the joy of my week to tromp down to Eastern Market early Saturday mornings and shop, yes, but more, be a part of the bustling moms and leisurely couples taking in the scene. I would pick up whatever looked good along with what was on my list. Sometimes the list would be based on some recipe I had obsessively hunted down or seen on Food Network; sometimes I’d buy the produce first and spend happy hours looking up recipes second. In this case, it was from an episode of Rachael Ray’s “30 Minute Meals” from years ago.
Now that I’m married with a baby, I haven’t made it to Eastern Market nearly as much as I used to, nor have I lived out my old fantasy of bringing the baby down there in a wagon (in my vision, he stayed in the wagon; reality, I fear, would be quite different). But I did get in a trip or two, and a couple weeks back I made this dish.
It was just as good as I remember. I love it with chicken, and cold as a summer side. And even though I know the nutrient police would slap my hand, I find this dish even tastier after a couple days, when the sweetness of the onion and the Thanksgiving essense of the poultry seasoning have had a chance to create a stuffing-type flavor.
It’s perfect for the dawning transition between my two favorite seasons.
Rachael Ray's Roasted Squash Vegetable Medley
From Food Network
I’ve made this recipe so many times I don’t usually measure anymore — just toss a random amount of the substantive ingredients with some oil and then sprinkle it with seasoning and cook it until the house smells like Thanksgiving. But when I made it recently exactly according to the recipe, I found it far tastier. It can be a homecook’s joy to mess with recipes, but in this case, I’d recommend sticking to the original. One more thing I love about this recipe: Where I find most recipe time estimations to be dramatically different than the time it takes me, this one is pretty spot on in estimating 10 minutes to prep and 20ish minutes to cook.
1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
½ pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat oven to 425 degrees.
Combine veggies in a mixing bowl and add oil, “2 turns of the bowl in a slow stream.” Toss veggies until they are coated lightly and evenly with the oil.
Combine the seasonings and sprinkle evenly over the veggies. Toss them again to combine and spread them out on a baking sheet. I put foil down first to prevent doing an extra dish, but sometimes my veggies come out a touch mushy; you might decrease the cooking time a bit if you do this. Place them into the hot oven and roast 20 to 25 minutes until tender, tossing with kitchen tongs after 10 minutes.
Although I prefer them cold, the vegetables are great right out of the oven, as well.
Do you have favorite way of using summer squash? We’d love to hear about it in the comments below. You need a Facebook account to add comments, but they’re free and easy to sign up for, which is how I managed to have one for years and ignore it except for this sort of thing. I’ll be keeping an eye out the next few days to respond to any great comments or questions you post. You can also follow me on Twitter @reentiz. Join the discussion!