When my garden starts to over produce zucchini and summer squash I need extra recipes to use it all. Muffins, grilled for dinner and baby food are my favorites.
For this simple recipe the squashes are interchangeable.
One large zucchini or 3 small summer squashes
Olive Oil
Pinch of Sea Salt and White Pepper
Dice or slice your squash into 1/4 inch pieces. I peal the skin of the zucchini but the summer squash I leave it on, it's optional. Toss in a couple table spoons of EVOO and season.
Roast in 425* oven for 20 minutes. Puree in food processor until smooth. Add warm water if needed to smooth out puree.
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