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
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.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.