Roasted Summer Squash
Roasted Summer Squash is a vibrant, flavorful dish that embodies the essence of summer. Tender slices of zucchini and yellow squash are caramelized to perfection, creating a delightful balance of sweet and savory notes. This easy-to-prepare recipe makes an eye-catching side dish or a light main course, perfect for any occasion. With minimal ingredients and maximum flavor, you’ll love how this colorful medley enhances your meals while providing essential nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 medium summer squash (zucchini or yellow squash)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the summer squash into half-moons about ½ inch thick.
- In a large mixing bowl, combine the sliced squash with olive oil, salt, pepper, and garlic powder; 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, flipping halfway through, until golden brown and tender.
- Serve warm, optionally drizzled with balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating fresh herbs like thyme or rosemary. - Mix in other vegetables such as bell peppers or red onions for a colorful medley. - Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet over medium heat.