Irresistible Roasted Summer Squash Recipe (Print Version)
Discover how to make irresistible roasted summer squash with this easy, flavorful recipe. Perfect for any meal and packed with fresh flavors!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
2 pounds summer squash (zucchini and yellow squash)
02 -
2 tablespoons olive oil
→ Seasonings & Spices
03 -
4 cloves garlic, minced
04 -
2 tablespoons fresh rosemary, chopped
05 -
1 tablespoon fresh thyme, chopped
06 -
Salt and pepper to taste
→ Garnish & Toppings
07 -
Fresh parsley, chopped (optional)
08 -
Lemon Juice
→ Optional Extras
09 -
Honey or maple syrup
10 -
Crumbled goat cheese
11 -
Toasted pine nuts
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Wash and chop the squash into roughly 1-inch pieces.
02 -
In a large bowl, toss the squash with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
03 -
Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
04 -
Once the squash is cooked, remove it from the oven and let it cool slightly. Squeeze some fresh lemon juice over it, toss gently, and serve immediately.
05 -
A sprinkle of fresh parsley or a drizzle of olive oil adds a nice finishing touch.
06 -
Serve it as a side dish, a light lunch, or even a main course. I love it with grilled chicken or fish.
# Notes:
01 -
Don’t overcrowd the baking sheet!
02 -
Store leftover squash in an airtight container in the refrigerator for up to 3 days.
03 -
Dried herbs work in a pinch, use about a third of the amount.
04 -
Serving with grilled chicken or fish is amazing!
# Equipment Needed:
01 -
Baking sheet
02 -
large bowl
# Nutrition (Per Serving):
Calories: 150 calories per serving
Total Fat: 8 grams
Total Carbohydrate: 15 grams
Protein: 3 grams