Roasted Summer Squash

Why You’ll Love This Recipe

Roasted Summer Squash is a simple yet flavorful side dish that highlights the natural sweetness and tenderness of seasonal squash. With minimal ingredients and a quick roasting time, it delivers golden edges, a soft interior, and a hint of caramelization. Perfect alongside grilled meats, pasta, or as part of a vegetarian spread.

ingredients

this Recipe

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

yellow squashzucchinired onion (optional)olive oilgarlic powderonion powdersaltblack pepperparmesan cheese (optional)fresh herbs like thyme or basil (optional)

directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and slice the squash into 1/4-inch thick rounds or half-moons. Slice red onion if using.

Place the squash and onion in a large bowl. Drizzle with olive oil and toss to coat.

Sprinkle with garlic powder, onion powder, salt, and pepper. Toss again to evenly distribute seasonings.

Arrange the squash in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, flipping halfway through, until tender and lightly browned on the edges.

Optional: sprinkle with freshly grated Parmesan during the last 5 minutes of roasting.

Remove from oven and garnish with chopped fresh herbs if desired. Serve warm.

Servings and timing

This recipe yields about 4 servings.Preparation time: 10 minutesCooking time: 20–25 minutesTotal time: 30–35 minutes

Variations

Add cherry tomatoes or bell peppers for a colorful mix.

Use Italian seasoning or smoked paprika for added depth.

Top with crumbled feta or goat cheese after roasting.

Mix in sliced mushrooms for an umami boost.

Toss with cooked quinoa or couscous for a light meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.Avoid microwaving to preserve the texture.

FAQs

Can I use only one type of squash?

Yes, yellow squash or zucchini alone both work well.

Do I need to peel the squash?

No, the skin is tender and edible.

How do I avoid soggy squash?

Slice evenly, roast at high heat, and avoid overcrowding the pan.

Can I grill instead of roast?

Yes, squash is great grilled over medium heat for a charred flavor.

What herbs go well with summer squash?

Basil, thyme, oregano, and parsley all complement it beautifully.

Can I prep this ahead of time?

Yes, slice and season the squash in advance, then roast when ready.

Is this dish vegan?

Yes, unless you add cheese. To keep it vegan, skip or use plant-based cheese.

Can I freeze roasted squash?

It’s not recommended as the texture becomes mushy when thawed.

Is this keto-friendly?

Yes, it’s low in carbs and suitable for keto diets.

What main dishes go well with it?

Grilled chicken, fish, pasta, or grain bowls pair nicely.

Conclusion

Roasted Summer Squash is a quick, healthy, and delicious way to celebrate seasonal produce. With its golden edges and tender bite, it’s a versatile side dish that complements a wide range of meals. Whether you’re feeding a crowd or prepping a simple dinner, this easy recipe is always a win.

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