Roasted Summer Squash
Roasted summer squash is a delightful and vibrant dish that captures the essence of summer. This recipe transforms fresh yellow squash and zucchini into tender, caramelized bites bursting with flavor. Perfect for any occasion, whether as a side at a barbecue or a main dish for dinner, this easy-to-make recipe will impress your family and friends. With simple ingredients and minimal prep, it’s an excellent way to enjoy seasonal produce while adding a colorful twist to your plate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium yellow squash
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and slice the summer squash and zucchini into half-inch rounds for even cooking.
- In a large bowl, toss the sliced squash with olive oil, sea salt, black pepper, garlic powder, and thyme until evenly coated.
- Arrange the seasoned squash in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 20-25 minutes or until golden brown and fork-tender, flipping halfway through.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 125
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Experiment with herbs like rosemary or add chili flakes for an extra kick. - For added richness, sprinkle grated parmesan cheese just before serving. - Store leftovers in an airtight container in the refrigerator for up to three days.