On the Table: Fresh Cherries and Squash (Not Together)

This is the time of year when I am super excited to eat beautiful fresh food raw or as minimally cooked as possible.  These beauties were at the farmers' market yesterday!

Yum, yum, yum, there is nothing better than fresh cherries!

Well, this beautiful yellow squash provides some strong competition...

I actually got a bunch of them, but I only took the picture of this one.  They are pretty small - they're baby squash!  Plus, they were just picked yesterday morning.  I just had to try one, so I roasted this guy briefly and it was just fantastic.  It is so easy to prepare, there is no excuse not to eat enough veggies!  To prepare:

Preheat the oven to 350 degrees.  Cut the squash into quarter inch pieces.

Spread the squash on a baking sheet, drizzle it with canola oil, a dash of salt, and a few twists of fresh ground black pepper, and rub the pieces so they are all coated.

Bake for about 30 minutes, or until the squash is tender.

Enjoy!