Roasted summer squash is finished with nutty brown butter, fresh basil, and toasted pepitas for a simple dish that highlights the sweetness of peak season squash with rich, herbaceous flavors.
1. Preheat oven to 425 F. Toss squash with olive oil, salt and pepper. Arrange in a single layer on a sheet pan and roast until tender and caramelized around the edges.
2. While the squash roasts, melt butter in a saucepan over medium heat. Add the garlic and cook until the butter becomes golden brown and smells nutty. Remove the garlic and stir in lemon juice.
3. Transfer the roasted squash to a serving platter. Spoon the brown butter over the top and scatter with basil and toasted pepitas.
4. Finish with a few cracks of black better.