Roasted Summer Squash with Sungold Tomatoes, Salmoriglio, and Yogurt
Source: Melissa Reitz, Locanda
This recipe was demonstrated for CUESA’s Market to Table program on August 11, 2018.
2 summer squash (preferably a mix of varieties)
4 tablespoons olive oil
1 large handful Sungold tomatoes
Salt, for seasoning
¼ cup parsley leaves
2 packed tablespoons fresh oregano leaves
½ teaspoon dried oregano
1 teaspoon toasted sesame seeds
Zest of 1 lemon
1 small clove garlic, mashed to a paste
¼ cup olive oil
1½ tablespoons fresh lemon juice
Salt, to taste
2 tablespoons plain, full fat Greek yogurt
To prepare the salad: Preheat oven to 450°F. Cut the squash into large, irregularly shaped pieces. Preheat a heavy, wide oven-safe sauté pan over medium high heat. When it is very hot, add 3 tablespoons olive oil and place the squash in the pan. Make sure the sides of the squash that are cut are making contact with the pan. Cook the squash on top of the stove for about 2 minutes, flip all of the pieces over (there should be a little color on the first side), season with salt and then put the pan in the hot oven. Roast the squash for 5 minutes. Check to see if it is tender – if not, leave it in the oven for another 2 minutes. When it is tender, put the squash into a big bowl, discarding any oil that is left in the pan.
Cut the cherry tomatoes in half through the stem and place in a small bowl. Season with 1 tablespoon of olive oil and salt to taste.
To prepare the salmoriglio: Finely chop the parsley and oregano leaves and transfer to a small bowl. Add the dried oregano, sesame seeds, lemon zest, garlic paste and ¼ cup olive oil. Stir in fresh lemon juice, and salt to taste.
To serve: Scrape the salmoriglio into the bowl with the squash and toss gently. Spoon the yogurt onto 4 small plates and divide the squash between the plates on top of the yogurt. Divide the tomatoes and any oily juice that has accumulated on the bottom of the bowl between the 4 plates over the top of the squash. Drizzle any extra salmoriglio over the tomatoes.