Roasted Squash
Did You Know? -
Zucchini is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. On a culinary level, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.
Zucchini, like all summer squash, has its ancestry in the Americas. While most summer squash ― including the closely related cocozelle, and marrow ― were introduced to Europe during the time of European colonization of the Americas, zucchini is European in origin, the result of spontaneously occurring mutations (also called "sports"). In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their name. The alternate name Courgette comes from the French name of the fruit, with the same spelling, and is used in France, Ireland, and the United Kingdom. It is a diminutive of courge, French for squash. "Zucca" is the Italian word for squash; while the feminine diminutive plural "zucchine" is preferred in most regions of Italy, the masculine diminutive plural "zucchini" is used in some areas of Italy, Australia, and the United States. The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants, and probably first emerged in the United States in California.
Step #1 - Go To The Garden
We had regular zucchini and several other squashes including yellow and patty-pans!
Step #2 - Chop It Up Into Bite Size Pieces
Mix them up to spread out the carious colors!
Step #3 - Pick Your Spices
The NoMu products are from South Africa and can be found around Los Angeles or you can order on-lie.
Their quality is outstanding ad one can take the squash and use the various NoMu spices and make outstanding meals that taste so very different.
We have used Indian, Veggie, Cajun, and Provence rubs so far with outstanding results
The spices are amazing and fill the kitchen with wonderful aromas!
Step #4 - Drizzle The Squash With A Good Olive Oil
You want all sides coated in oil so the spices will stick.
Step #6 - When The Oil Has Covered All Surfaces, Add The Spices! Include Some Kosher Salt For Additional Flavor
See the squash after spices are added!
Sue was very clever and wrote out the kind of spices we used and the type of dish used for each different flavor.
We made:
- Cajun
- Veggie
- Provencal
- Italian
Step #7 - Add Tomato Sauce (We Use Homemade)
Step #7 - Roast At 400 Degrees For About 35 Minutes Stirring It Half-Way Through
The time depends upon the size of the individual pieces. Try 35 minutes and then take a small amount out and bite into it!
Step #8 - Let It Cool And Put Away For Eating, It Freezes Well!!!
