Make Ahead

Roasted Summer Squash

June 30, 2010
0 Ratings
  • Serves 6
Author Notes

Roasted Summer Squash ~ Keeping summer vegetables simple with a quick roast of squash and zucchini for a fast and healthy weekday side dish. —bakersroyale

What You'll Need
  • 3 zuchinni
  • 3 yellow squash
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoons olive oil
  1. Peel vegetables and slice into ¼ inch thick slices
  2. Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper.
  3. Bake at 400 degrees F for 30 minutes.

See what other Food52ers are saying.

  • AntoniaJames
  • Donna Des Isles
    Donna Des Isles

2 Reviews

Donna D. September 20, 2017
Looks yummy. I see the skin on, so peeling is optional, yes?
AntoniaJames June 30, 2010
What a beautiful way to cook two colors of squash! Very, very nice. Will definitely give this one a go. I'm crazy about roasted summer squash, but have never thought to prepare it this way. Thanks for posting this! ;o)