I’m still getting my CSA each week (thanks to my parents, who picked it up while we were gone), and it's provided a steady supply of greens and yellow, zucchini, and kousa squashes. We are also just starting to get cucumbers.
I have to say, I’m a bit overloaded with squash. Since I've never really eaten much of it, I'm struggling to find a way to use it all. This week I decided to just roast all of it (along with red onion and red pepper), and eat it in wraps for lunches. I used Mediterranean and Greek-inspired flavors for the veggies, which really brought out the flavor of the squash.
Roasted Veggie & Hummus WrapRoasted Veggies:
What you need:
roasted veggies (recipe below)
hummus (I like the original hummus tahini but use a flavored hummus if you’d like)
flatbread or tortilla wrap
What you do:
Spread hummus on the wrap. Top with roasted veggies. Sprinkle crumbled feta on the top. Wrap and eat!
oregano (I used fresh "Spicy Oregano" from the back porch)
Chop the veggies into bite-sized pieces. Toss the veggies with olive oil, salt, pepper, and chopped oregano. Lay out in a single layer in a Pyrex baking dish or roasting pan and squeeze lemon juice over the top. Put the veggies in the oven at 375 for about 25 minutes (or until soft). Remove from oven and let cool.