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Roasted Summer Squash

July 16, 2015 by Katy 20 Comments

Roasted Summer Squash

Our backyard has been overfilled with vegetables, my favorite is summer squash and zucchini. This vegetable recipe is so simple to make, yet so delicious as a side dish for an easy summer dinner. The yellow summer squash is drizzled with olive oil and tossed in some simple seasonings and roasted in a hot oven creating the perfect roasted flavor. I love pairing roasted summer squash with grilled meat such a pork chops or juicy chicken, along with a starchy carb such as potatoes or rice.

Roasted Squash - Her Cup of Joy (15 of 20)

These past few weeks have been very rainy in our city, which means I ventured out to my garden less frequently, which resulted in finding some overgrown summer squash hiding amongst the large squash leaves. Summer squash grows rather quickly, an average of an inch per day, once you see the squash growing, be prepared to check daily and snag them off at the right size.

Roasted Squash - Her Cup of Joy (19 of 20)

Summer squash and zucchini need to be harvested when they are small, about 6 inches, and the skin is still soft not tough, and the seeds are small. This results in a tender vegetable with a better flavor. If you happen to find a larger squash hiding in your garden, you can still salvage it and use it in this recipe, just be sure to remove the seeds if the vegetable is extra large. Zucchini can be substituted in this recipe, it is very similar in taste and texture, I can’t even tell them apart, except by color.

Roasted Summer Squash (2 of 20)

Ingredients

6 cups chopped summer squash or zucchini, about 3 small

2 tablespoons olive oil (or oil of choice)

2 teaspoons salt, or to taste

1/2 teaspoon black pepper

1 tablespoon Mrs. Dash seasoning

Directions:

1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.

2. Chop the summer squash into bite sized pieces. Remove large seeds if necessary. Toss all ingredients together in a bowl. Place on a large baking sheet making sure not to crowd the squash not too close together.roasted summer squash

3. Once the oven has preheated, place the baking sheet in the oven and bake for 25-30 minutes, or until the vegetables are softened and slightly browned.

Roasted Summer Squash (17 of 20)

Spoon the squash into a serving bowl, you can squeeze a bit of fresh lemon juice on top and sprinkle with some fresh herbs. Serve immediately and enjoy!

Roasted Summer Squash - A Delicious Side Dish

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5.0 from 4 reviews
Roasted Summer Squash
 
Author: Katy | Her Cup of Joy
Recipe type: Side Dish, Vegetarian
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Save Print
This vegetable dish is so simple to make, yet so delicious as a side dish for an easy summer dinner. The yellow summer squash is drizzled with olive oil and tossed in some simple seasonings and roasted in a hot oven creating the perfect roasted flavor.
Ingredients
  • 6 cups chopped summer squash or zucchini, about 3 small
  • 2 tablespoons olive oil (or oil of choice)
  • 2 teaspoons salt, or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon Mrs. Dash seasoning
Instructions
  1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
  2. Chop the summer squash into bite sized pieces. Remove large seeds if necessary. Toss all ingredients together in a bowl. Place on a large baking sheet making sure not to crowd the squash not too close together.
  3. Once the oven has preheated, place the baking sheet in the oven and bake for 25-30 minutes, or until the vegetables are softened and slightly browned. Spoon the squash into a serving bowl, you can squeeze a bit of fresh lemon juice on top and sprinkle with some fresh herbs. Serve immediately and enjoy!
Notes
If you do not have any Mrs. Dash seasoning, you can use a mix of garlic salt, paprika, and dried Italian seasoning or dried parsley.
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Filed Under: Lunch, Recipes, Uncategorized, Vegetarian Dishes

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Comments

  1. Dina says

    July 16, 2015 at 3:14 pm

    My grandmother bakes squash with brown sugar and butter. So I’ve only had it sweet, but this looks so yummy ๐Ÿ™‚

    Reply
    • Katy says

      July 17, 2015 at 8:14 am

      I’ve never tried them as a sweet food, have grown up eating them as a savory dish, but I have seen the sweet versions out there. I will try your grandmas version! There are so many squash in my fridge waiting to be used.

      Reply
      • Dina says

        July 17, 2015 at 5:01 pm

        katy sounds like you have a flourishing garden! Lucky you ๐Ÿ˜‰

        Reply
  2. Maureen | Orgasmic Chef says

    July 16, 2015 at 9:16 pm

    Can you believe we don’t have yellow crook neck squash in Australia? I have no idea why they don’t grow it here. We get teeny little patty pan yellow squash and that’s it. I can use them for this recipe but it won’t be the same. ๐Ÿ™‚ It looks delicious!

    Reply
    • Katy says

      July 17, 2015 at 8:12 am

      We have loads of them here! I can’t believe they don’t have them in AU, but I bet you have some exotic foods that we don’t have here ๐Ÿ™‚

      Reply
  3. [email protected] says

    July 18, 2015 at 2:16 am

    There my faves too!! Especially zucchini – I am obsessed with zucchini!

    Reply
    • Katy says

      July 20, 2015 at 7:34 am

      Same here! I can never get tired of eating them ๐Ÿ™‚

      Reply
  4. Skye says

    July 26, 2016 at 8:31 pm

    If I do not have Mrs. Dash seasoning, how much of the spices listed above should I combine as a substitute? I am new to cooking, so I like to have an amount if possible. ๐Ÿ™‚

    Reply
    • Katy says

      October 21, 2016 at 5:18 pm

      Hi Skye,
      Although I’ve never replicated Mrs. Dash, here is an alternative I found online: http://www.food.com/recipe/mrs-dash-seasoning-20729 Hope this help!

      Reply
  5. June says

    July 30, 2016 at 1:56 pm

    This is delicious but I must say that 2 teaspoons of salt is way too much, and I’m a saltaholic. Next time I’ll cut it in half.

    Reply
    • Katy says

      October 21, 2016 at 5:12 pm

      Hi June,

      It might depend on what kind of salt as well, but yes, each person has their own preference! Thanks for trying!

      Reply
  6. Alison says

    August 1, 2016 at 3:39 pm

    Made this tonight and it taste awesome. I added the garlic & paprika to the Mrs. Dash mixture for a added kick. I will definitely make this again.

    Reply
    • Katy says

      October 21, 2016 at 5:11 pm

      Thanks for trying Alison!

      Reply
  7. ahdownload.com says

    August 29, 2017 at 5:04 am

    Summer Squash Casserole with Nuts Recipe – This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law!

    Reply
  8. Rhonda says

    June 20, 2018 at 3:58 am

    This is the first year that I’ve grown squash. Do you remove peeling?

    Reply
    • Katy says

      June 21, 2018 at 5:22 pm

      There’s no need to peel the squash unless the squash is overgrown and larger than a normal size.

      Reply
  9. Jean says

    March 3, 2019 at 9:35 pm

    I made this tonight because I didn’t feel like making fritters out of the squash I had bought. I combined the cut up squash with olive oil, salt and pepper in a plastic storage bag – no bowl to wash. Mine took longer to bake, but I added an onion I had peeled and cubed for the last twenty minutes or so. Tossed with a little parmesan before serving. This recipe is going on my A List.

    Reply
  10. Sharon says

    July 3, 2019 at 9:23 pm

    Which Mrs Dash seasoning do you use for this recipe? I’m sure I can use any one of the several that are available, but I’m curious to know which blend you use.

    Reply
    • Katy says

      December 3, 2019 at 9:51 am

      I used the original Mrs. Dash. Thanks!

      Reply

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  1. Resources for sale – jenanshutz blog says:
    February 20, 2017 at 8:18 pm

    […] http://www.hercupofjoy.com/2015/07/16/roasted-summer-squash/ Says to remove large seeds. I never mess with that. […]

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