Roasted Summer Squash
Roasted Summer Squash is a vibrant, flavorful dish that brings the essence of summer to your table. This easy-to-make recipe features tender, caramelized squash tossed with aromatic garlic and fresh herbs, making it the perfect side for any meal or a delightful vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups summer squash (sliced into half-moons)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme (or rosemary, chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the summer squash into half-moons about half an inch thick for even cooking.
- In a large bowl, combine the sliced squash, olive oil, minced garlic, thyme or rosemary, salt, and pepper. Toss until evenly coated.
- Spread the seasoned squash on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until tender and golden brown, flipping halfway through.
- Allow to cool slightly before serving warm or at room temperature.
Nutrition
- Serving Size: 1 cup roasted summer squash (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by adding herbs like basil or oregano for varied flavors. For added richness, sprinkle feta cheese on top just before serving. Store leftovers in an airtight container in the fridge for up to four days.