Fall is by far my favorite time of year by far, and as the weather cools down at night, I get more and more excited about it.
But I’m not gonna lie, the end of summer makes me sad because it means the end of farmer’s market fresh veggies. I know that winter veggies are delish, but I get a bit sad as the season winds down and there’s no more corn and peaches and berries and tomatoes.
So I spend a lot of time at the end of summer living it up — and in turn, end up with a lot of recipes like this one. What I love most about recipes like this is that it takes a relatively mundane and seemingly bland veggie, and turns it into something spectacular.
There are other helpers of course. Namely, Ava Jane’s Kitchen Citrus Salt and Pepper, as well as briny capers and crunchy pepitas.
Roasting the squash gives it a nice charred flavor that compliments the capers well. And a hefty dusting of Colima Sea Salt brings it all together at the end. It’s a nice addition to the last days of grilled meats, so live it up!
Ingredients
- 3 medium summer squash sliced into half moons
- 2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 1 teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper
- 2 tablespoons capers drained
- 2 tablespoons pepitas
- Colima Sea Salt
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment.
- Toss the squash with the oil and seasoning. Lay in a single layer on the baking sheet.
- Roast for 10-15 minutes, flip the squash and continue roasting until tender and browned, 10-15 minutes more.
- Remove and toss with the capers and pepitas.
- Sprinkle with Colima Sea Salt before serving.