All types of summer squash work for this recipe. Try zucchini, patty pan, yellow squash, or crookneck. It is best to use younger, smaller squash as they contain less water compared to older, more mature squash. Serve roasted squash with any type of Southwestern or Mexican-style main dish.
Ingredients
6 small
summer squash
sliced into thick rounds
2 tablespoons
avocado oil
¾ teaspoons
ground cumin
¾ teaspoons
smoked paprika
¼ teaspoons
chipotle chili powder
¼ teaspoons
sea salt
