Sides/ Accompaniments · Vegan · Vegetarian

Baked & Broiled Yellow Squash with Dill Vinaigrette

Adapted from pinchmysalt

Serves 2

2 medium size Yellow Crookneck Squash or Zucchini

2 tablespoons Red Onion (sliced)

1 tablespoon Fresh Dill (chopped)

1/2 teaspoon Dijon mustard

1/4 teaspoon Honey or Agave nectar

1  tablespoons White Wine Vinegar * can be substituted with lemon juice

2 tablespoons Extra Virgin Olive Oil

Salt to taste

Pepper to taste

Method

  • Wash and cut the ends of the squash. Slice the squash into half lenghthwise. Hold the squash firmly as the flesh can be tought to cut through.
  • In a bowl, prepare vinaigrette consisting of dijon mustard, honey or agave, white wine vinegar  and chopped dill. Whisk gently. Blend in rest of the seasoning.
  • Place the squash slices in the vinaigrette/marinade, flesh side down inside the bowl. Coat the squash with the marinade. Let it sit for 8-10 minutes.
  • Preheat the oven at 375 degrees F. Grease the baking pan with cooking oil spray.
  • Place the squash and the baking pan. Drizzle the remaining vinaigrette over the squash. Insert it into the oven, approximately 6  inches from the element.
  • Bake for 8-10 minutes or until the squash flesh is tender.
  • Now change oven setting to broil and flip the squash with tongs. Keep the oven door slightly ajar.
  • Flip again and brown the flesh. This takes about 3 -4 minutes.
  • Serve immediately.

I served it with a slice of rye bread, a bowl of spinach soup and a glass of orange juice. The squash was mildly sweet and buttery. It was a perfect lunch on a sunny/windy noon.

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