The wide variety of summer squashes this time of year needs to be taken advantage of and this easy roasted recipe is the perfect way to use them up! Your favorite squashes tossed in a lemon honey dressing then roasted with prosciutto until caramelized and tender and the prosciutto is crisping up then top with brie for the last few minutes until its gooey and delicious. Its so flavorful and well balanced. You’re going to love it!
INGREDIENTS – serves 2-4
1 lemon, juiced
3T olive oil
3-4c summer squash, 1″ cubes (about 3 small zucchini and 1 pattypan)
3 prosciutto slices, torn a little
4oz brie, sliced
Preheat oven to 425°F. Whisk together lemon juice, honey and olive oil with a pinch of salt and pepper. Add summer squash and toss to coat. Dump on a parchment lined baking sheet with all of the dressing too and spread it out a bit. Distribute the prosciutto pieces throughout then roast for 10 minutes. Pull the baking sheet out of the oven, lift the edges of the parchment to gather the squash and prosciutto in the middle but still in a single layer. Top with brie then put it back in the oven for 5-10 minutes until the brie is all melted. Transfer to a platter and serve warm-hot.