To make use of the abundant fresh squashes we got in our CSA box this week, I made a simple roasted vegetable dish served on top of savory steel cut oats.  The squash were cut into bite-sized pieces, tossed in olive oil and salt.  I also added a couple of chopped tomatoes and thinly sliced shallots before popping it all into the oven at 375F for about 45 minutes, stirring every 15 minutes.  For the last ten minutes, I turned the broiler on high to give the veggies some char.

Served ontop of steel cut oatmeal with a pinch of salt and a salty duck egg, the vegetables were simple, fresh, and delicious.