Roasted Summer Squash

Roasted Summer Squash is a simple, vibrant side dish that highlights the natural sweetness and tender texture of fresh squash. Lightly seasoned and roasted to golden perfection, it’s the perfect addition to any meal during the warmer months.

Why You’ll Love This Recipe

This Roasted Summer Squash recipe is quick, easy, and packed with flavor. It’s a healthy way to enjoy seasonal produce and pairs well with almost any main dish. The roasting process brings out the squash’s natural sugars, creating a slightly caramelized, savory side that’s as nutritious as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow squash
• Zucchini (optional for variety)
• Olive oil
• Garlic powder
• Salt
• Black pepper
• Fresh herbs like thyme, basil, or parsley (optional)
• Grated Parmesan cheese (optional for garnish)

Directions

1. Preheat the oven to 425°F (220°C).
2. Wash and slice the squash into ¼-inch thick rounds or half-moons.
3. Toss the squash slices in a large bowl with olive oil, garlic powder, salt, and black pepper until evenly coated.
4. Spread the squash out in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
6. Remove from the oven and sprinkle with fresh herbs or Parmesan cheese, if desired.
7. Serve warm.

Servings and timing

This recipe serves about 4 people. Preparation takes around 10 minutes, and roasting requires about 20-25 minutes. Altogether, you’ll have this dish ready in approximately 30-35 minutes.

Variations

• Spicy Version: Add a pinch of red pepper flakes before roasting.
• Lemon Twist: Squeeze fresh lemon juice over the roasted squash just before serving.
• Cheesy Upgrade: Top with mozzarella or feta cheese instead of Parmesan.
• Garlic Lover’s: Add minced fresh garlic instead of garlic powder for a stronger flavor.
• Different Herbs: Try rosemary, oregano, or dill for a fresh twist.

Storage/Reheating

Store leftover Roasted Summer Squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10 minutes, or quickly sauté it in a skillet over medium heat. Avoid microwaving if possible, as it may make the squash soggy.

FAQs

Can I roast summer squash with other vegetables?

Yes, summer squash pairs well with bell peppers, onions, tomatoes, and carrots.

Should I peel the squash before roasting?

No, the skin is tender and edible, and it adds texture to the dish.

How do I keep roasted squash from getting soggy?

Make sure the slices are evenly spaced on the baking sheet so they roast rather than steam.

Can I make this recipe ahead of time?

Yes, but it’s best served fresh for the crispiest texture.

Is this recipe good for meal prep?

Absolutely, roasted squash can be stored and used in salads, wraps, or bowls throughout the week.

Can I grill the squash instead of roasting?

Yes, grilling adds a nice smoky flavor and beautiful char marks.

What’s the best oil to use for roasting?

Olive oil is preferred for flavor, but you can use avocado oil or vegetable oil if needed.

How thick should I slice the squash?

About ¼-inch thick ensures even roasting and a tender texture without becoming mushy.

What temperature is best for roasting squash?

425°F (220°C) is ideal to caramelize the edges without overcooking the inside.

Can I freeze roasted squash?

It’s not recommended, as squash becomes very watery after freezing and thawing.

Conclusion

Roasted Summer Squash is a simple yet flavorful way to enjoy the bounty of the season. With just a few ingredients and minimal effort, you can create a healthy, versatile side dish that complements a wide variety of meals. Make it once, and it’s sure to become a staple on your summer menu.

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