Summer squash, simply roasted, is a fantastic way to enjoy the season’s bounty. This easy recipe brings out the natural sweetness of the squash, making it a perfect side dish for any meal. It’s incredibly simple, even for new cooks, and always delicious.
Key Ingredients & Substitutions
- Summer Squash: Yellow squash, zucchini, or a mix of both work beautifully.
- Olive Oil: A good quality olive oil is essential for flavor and browning. Avocado oil is a fine substitute.
- Garlic Powder: Adds a subtle savory note. Fresh minced garlic can also be used, but watch it closely so it doesn’t burn.
- Herbs: Dried Italian seasoning, dried thyme, or dried oregano are all great choices. Use what you have!
Ingredients
- 2 pounds summer squash (about 3-4 medium), such as yellow squash or zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning (optional)
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
How Much Time Will You Need?
- Total Time: 25-30 minutes
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large bowl
Step-by-Step Instructions
1. Prepare Your Squash
Wash your summer squash thoroughly. Trim off both ends of each squash. You can slice them into half-inch rounds or cut them lengthwise into spears, whichever you prefer.
2. Season the Squash
Place your cut squash in a large bowl. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning (if using), salt, and pepper. Toss everything together gently until all the squash pieces are evenly coated.
3. Arrange on a Baking Sheet
Spread the seasoned summer squash in a single layer on a large baking sheet. Make sure not to overcrowd the pan; this helps the squash roast instead of steam. If your pan is too small, use two.
4. Roast to Perfection
Preheat your oven to 400°F (200°C). Bake the summer squash for 15-20 minutes, flipping halfway through. The squash should be tender and slightly browned on the edges when done.
Storage Instructions
Store any leftover roasted summer squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the microwave or briefly on a baking sheet in the oven until heated through.
Frequently Asked Questions (FAQ)
Q: Can I peel the summer squash?
A: No, there’s no need to peel summer squash. The skin is thin and perfectly edible once cooked.
Q: What other spices can I use for roasted summer squash?
A: Paprika, onion powder, or a pinch of red pepper flakes for a little heat would all be delicious.
Q: Why is my roasted summer squash soggy?
A: This usually happens if the pan is overcrowded or the temperature isn’t high enough. Make sure to use a single layer and roast at 400°F.
Q: Can I use frozen summer squash?
A: Fresh summer squash is best for roasting. Frozen squash tends to release a lot of water and can become watery when roasted.
Q: Is roasted summer squash healthy?
A: Yes! Summer squash is low in calories, high in vitamins, and a great source of fiber, making it a very healthy side dish.