When my mom came down to visit a few weeks ago, she also brought a new cookbook for me (thanks, Mom!). Titled “The Maine Summers Cookbook,” it is by a mother and daughter, Linda Greenlaw and Martha Greenlaw, who live on Isle au Haut in Maine. Jam-packed with recipes for summer days in Maine, what I’ve discovered and particularly enjoy about this cookbook is that while there is an emphasis on foods traditionally recognized as Maine staples, the recipes often put a new spin on them, incorporating unique ingredients and flavors.
Naturally, we wanted to try the new cookbook out right away – so we went to the grocery store and picked up the ingredients for several recipes – including the oven-roasted summer squash and Ben’s peppery potato wedges. And while we were there, a massive thunderstorm rolled through Charlotte (reportedly one of the most damaging storms this year) and knocked the power out in our neighborhood. It remained out for several hours, so we ended up heading to a local Italian restaurant, Rudy’s. I always enjoy Rudy’s because of their friendly service, good prices for quality food, and wine specials, but it’s just not the same as trying recipes from a new Maine cookbook! We did end up making Ben’s peppery potato wedges with salmon the next night (and they were really good!), but my mom had to head back to Maine before we got around to the weekly recipe featured here today, oven-roasted summer squash.
I love summer squash and eat it any number of ways – raw, with hummus or ranch, or roasted, sauted, etc. I decided to give this side a whirl in addition to baked salmon and wilted kale. It can be found on page 165.
- 2 lbs. yellow summer squash or zucchini
- 1/4 cup olive oil
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 teaspoon minced fresh rosemary
Preheat the oven to 450, and begin your prep by cutting the squash into 1/2 inch thick rounds. Scatter them over a 17×11-inch rimmed baking sheet. Drizzle the squash with olive oil and sprinkle with salt, pepper to taste, and rosemary. Toss by hand to evenly coat.
Roast, turning occasionally, for about 15 minutes or until caramelized. Then enjoy! (this recipe serves 8)
There are a few things I would do differently when making this recipe next time – I’d cut my slices a little more thinly, add a bit more rosemary, and cut down just slightly on the olive oil (I felt they were a little too saturated on oil once caramelized). Having said that, this was a tasty, easy side to put together for a week night meal, and it rounded out our healthy plate nicely!