Thursday, August 18, 2016

Roasted Summer Squash




It's the time of year that a plate of fresh summer vegatables make a delicious dinner. This kind of meal is easy to put together and I never miss having a protein when the servings are plentiful. What a great way to go meatless every now and then.

I keep things simple when I prepare roasted veggies, but you really can add any kind of seasoning and fresh herbs that you like. With some vegatables like asparagus, a squeeze of lemon juice can be the perfect finish too. Roasting any root vegetable in the oven at high heat, gives it a delicious flavor if you wait until the veggies are slightly browned before removing from the oven.

To prepare: Prepare a cookie sheet by lining with foil. Cut 3 medium summer squash into chunks. Toss with a healthy drizzle of olive oil. Sprinkle generously with kosher salt and cracked black pepper. Bake at 400 degrees for 45 to 50 minutes or until squash begins to brown. Enjoy!


{Linking with these friends}

French Country Cottage

A Stroll Thru Life

Savvy Southern Style

The Charm of Home

Art and Sand

Between Naps on the Porch

My Side of 50

Skip To My Lou

Rooted in Thyme

Craftberry Bush

21 Rosemary Lane


Rattlebridge Farm


  1. We love summer squash. Have been making zoodles lately. I don't miss pasta with a good zoodle dish.

  2. Roasted veggies is our favorite. . . .
    And summertime fresh veggies makes it an even greater favorite . . .
    Roasted Squash sounds yummy!

  3. Yum. I love roasted veggies. Have a fun weekend, hugs!

  4. And leftover roasted veggies are great in a salad!

  5. Vicki, I have done this and it is so yummy! Thanks for sharing the recipe with SYC.

  6. I love summer squash any way you cook it! Thanks for sharing at Home Sweet Home!

  7. Canned goods are best, like ready-to-eat canned meats, canned fruits and vegetables.


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