Yum, Squash?

Neither R nor I are that fond of zucchini and summer squash. I think in my case it's because there was always so much of it from my dad's garden every summer, so much that I even got sick of all the recipes for hiding squash. So when we get squash in our CSA box, I'm always tempted to just give it away.

But this week our zucchini came with a neat little recipe called Greek Taverna-style Summer Squash, from an old SF Chronicle Food Section (05/06/98). The squash is supposed to be cut into large chunks and boiled to a softness in salted water, then dressed with garlic, oregano, black olives, EVOO and lemon juice. I decided to roast largish bite-size pieces at 425 degrees, dressed in EVOO, salt, pepper, some coarsely chopped garlic and some crumbled dried oregano. Once it was done, I stirred in coarsely chopped oil-cured black olives, and squeezed lemon juice over all.

It was delicious! Our table of four adults all liked it, although MZ still refused to try it. She insists she doesn't like squash, although it's probably been more than a year since she last tried the stuff.

I may try quartering the squash next time and preparing according to the original recipe, but the roasted squash will definitely come into the rotation again.