- Yield: 8 Servings
- 21⁄2 pounds mixed summer squash, cut into a medium dice (approximately 3 squash and 3 zucchini)
- 1 pint cherry tomatoes, whole (approximately 3⁄4 pound)
- Olive oil, to coat
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 1 teaspoon ground coriander
- 1⁄2 cup hazelnuts, toasted
How to Make It
- Preheat oven to 400°F.
- In a large bowl, toss together the summer squash and tomatoes with olive oil to coat and some salt and freshly ground black pepper. Spread out over 1 large or 2 medium baking sheets. You want space between the vegetables so that they roast and don’t steam. Roast for 15 to 20 minutes, until the tomatoes have burst and the squash are tender with a bit of firmness.
- In a small saucepan, heat the butter with the coriander over medium heat. Swirl the pan from time to time as the butter melts. You want to watch for when the foam subsides, the milk solids deepen and turn brown, and the butter starts to smell nutty. (This is making brown butter.) As soon as you see these changes, transfer to another bowl—butter goes from brown to burnt quickly.
- Toss the cooked squash and tomatoes with the browned, coriander butter and the toasted hazelnuts. Adjust seasoning and serve immediately.