Fall is almost upon us! And I think the thing that I am going to miss most about summer is the yummy squashes and asparagus. Yes, I know they’re still technically available, but I like to choose veggies that are available seasonally. We have been eating these a lot, so I thought I’d share my favorite way make them!
Prep your veggies. Wash and trim the end of the asparagus. Wash and chop the squash into half in medallions. Since I am usually just cooking for the hubs and I, I use foil to separate the veggies in the pan.
On the squash I drizzle a little olive oil, season salt, garlic powder and a little creole seasoning (you know, cause I love in Texas and everything has to be a little bit spicy). On the Asparagus, a little olive oil, a little garlic powder and some parmesan cheese.
Roast in the oven at 375 degrees for 10 to 15 minutes depending on your oven. About half way through I stir the squash a bit to make sure that the cook evenly.
Add your favorite protein and you’ve got, in my opinion, a perfect meal!