Roasted Baby Squash with Basil and Lemon

I think that roasting veggies is the easiest way to add flavor in a hands-off way while you cook them. All that's required is a hot oven, some olive oil and salt and after a half hour to 45 minutes, you've got an easy side dish. I'll roast beets, potatoes, onions, leeks, garlic, asparagus, almost any vegetable. Even the denser winter squashes like butternut squash and pumpkin benefit from a nice roast to deepen their flavors, and it's so easy to do.

Baby summer squashes, in addition to being insanely cute, are incredibly tender and delicious. Fresh basil leaves, when roasted, become crunchy and lend that basil flavor that just screams "Summer!"

Put it all together, and you get a great side dish with minimal prep and fuss.

Roasted Baby Squash with Basil and Lemon

Ingredients:

• Assorted baby squash, pattypan, zucchini, summer squash
• Olive oil
• Lemon juice
• Purple basil leaves
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Line a roasting pan with foil.
2. Toss the squash and basil leaves with olive oil, salt and pepper and a squeeze of fresh lemon juice.
3. Pour into the lined pan and roast for 20 minutes.
4. Take them out and shake the pan to flip them over and roast for another 15 minutes.

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