Roasted Yellow Squash
Roasted Yellow Squash with big, bold & bright flavor! Roasted in olive oil & lemon juice - this summer squash is easy to prepare, delicious, different and exciting to eat!
Ingredients
- 2 pounds summer summer squash yellow or crookneck
- 3-4 tablespoon olive oil extra virgin
- sprinkle of garlic powder approx 1/8 teaspoon
- sprinkle of pepper approx 1/8 teaspoon
- sprinkle of paprika approx 1/8 teaspoon
- freshly ground sea salt generously to taste
- 1 large lemon cut into fourths
Instructions
- Preheat oven to 400°
- Prep baking sheet with aluminum foil.
- Rinse squash. Cut off ends and cut into desired size. Do not remove seeds or rinds - both are edible.
- Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
- Lightly sprinkle garlic powder, pepper and paprika over squash.
- Generously season squash with freshly ground salt.
- Squeeze lemon juice over squash.
- Roast for 45 -60 minutes or until desired tenderness. Flip the squash a few times during cooking. I prefer the squash to start lightly browning and bake for about an hour. Cooking time will vary depending on size of squash pieces.
- Serve immediately. Enjoy!
Notes
Cooking time will vary depending on size of squash pieces,
I cut larger squash into quarters lengthwise and then cut into 1" pieces. For smaller squash, I cut in half lengthwise & then into 1"pieces.
Tried this recipe?Let us know how it was!