The Squashes Are Coming!

Mexican Grey Squash

It's  scary, the squashes are growing by the minute, if we blink, they'll be another inch longer!  We've got golden squash, lebanese marrow squash, zucchini, crookneck, mexican grey squash (though it doesn't look grey)   and costata romanesco - ribbed zucchini squash that are  ready for picking.

The age old problem is what do you do will all that squash?  Here's a recipe from a Merriam, a darling friend of mine.

Baked Squash (She used the Lebanese Marrow Squash)

Cut off ends of squash and slice into 4 sections, lengthwise

Put on aluminum foil, sprinkle with salt, pepper and oregano.

Drizzle with olive oil.  Wrap in foil.

Bake at 425 degrees for 20 minutes. 

How simple is that?  You could do individual servings for each of your dinner guests.