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Roast yellow squash with anchovies and garlic

Adam Liaw

Yellow squash can be a little insipid at times, but a long roast in the oven drives off a lot of moisture and concentrates the flavour. This method works equally well for large zucchini.


600g yellow squash (about 4 large ones)

4 cloves garlic, unpeeled but bruised

¼ cup olive oil

4 anchovies 

salt and pepper, to season

1 tsp finely shredded parsley, to serve

wedge of lemon, to serve


1. Heat your oven to 180C fan-forced (200C conventional). Cut the squash in half and place in a large bowl with the garlic, anchovies and olive oil. Toss to coat well. Transfer the contents of the bowl to a small baking dish or oven-proof saucepan just large enough to hold it all. Place in the oven for at least 1 hour, up to 1½ hours. 

2. When the squash is done to your liking, season with salt and pepper, scatter with parsley and serve with a wedge of lemon.

Courtesy: goodfood.com