Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Roasted Summer Squash

by:
June 30, 2010
0 0 out of 5 stars /
0 Ratings0 total ratings /
Roasted Summer Squash
  • 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
Ingredients
  • 3 zuchinni
  • 3 yellow squash
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoons olive oil
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • Donna Des Isles
    Donna Des Isles

Popular on Food52

Continue After Advertisement

2 Reviews

Donna D.
Donna D. September 20, 2017
Looks yummy. I see the skin on, so peeling is optional, yes?
 
AntoniaJames
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)
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.