Roasted Summer Squash Bonanza

• 1 medium summer squash
• 1 medium zucchini
• 12 tablespoon butter
• 12 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 12 tablespoons garlic cloves, minced
• 1 teaspoon ground ginger
• 14 lb mushroom

1. Preheat oven to 425F.
2. While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts.
3. The butter is not necessary for this recipe, but I like the richer flavor that it adds.
4. You can very well omit it if you'd like.
5. Cut up the squash and zucchini into 1-2 inch chunks.
6. I quarter them lengthwise and then slice up the spears.
7. Don't make the chunks too small or else they may become too soft when roasted.
8. Halve or slice the mushrooms thickly.
9. Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything.
10. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.

summer, zucchini, butter, sesame oil, soy sauce, balsamic vinegar, garlic, ground ginger, mushroom

Taken from www.food.com/recipe/roasted-summer-squash-bonanza-381734 (may not work)