Roasted Squash

This is good day one and better day two!

Roasted Squash:
Cut up 2 pounds of yellow squash
Trim squash cut in half lengthwise and cut again.
Scoop out seeds and slice about 2 inches.

Marinate squash overnight in plastic bags- or save the world and use pottery bowl or glass.
¼ cup fresh lemon juice
¼ cup olive oil
¼ cup fresh parsley or mint
salt


Preheat oven to 500 degrees.
Place oven rack into the very top position.

Put squash into a 14x12x 2 inch roasting pan.
Roast for 15 minutes, stir and roast for another 15 minutes, stir and roast 15 more minutes.
The trick is to absorb all liquid without going to far to burn- just keep a close eye and nose as yoy are going along.

Can be served hot or room temperature.

I think it is better at room temperature.
It gives the squash time to rest and absorb flavors.