Roasted Summer Squash
Looking for ways to add more vegetables to your diet? Here are over 50 easy vegetable side dishes with everything from roasted veggies to salads and veggie fries!
Servings: 3
Ingredients
- 2 small/medium yellow summer squash chopped into ½ inch pieces
- 2 small/medium zucchini chopped into ½ inch pieces
- ½ cup red onion roughly chopped
- 1 Tablespoon olive or avocado oil
- 2 cloves garlic minced
- sea salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Place squash, zucchini, onion, garlic and oil in a large bowl. Toss until the veggies are coated. Liberally sprinkle on salt and pepper and toss once more.
- Spread mixture out on a large rimmed baking sheet and roast for 30 minutes, tossing once around the 15 minute mark. Remove from oven and serve warm with protein of your choice.
Notes
- Avoid soggy squash: Summer squash holds a lot of water, so don’t overcrowd the pan. Give the pieces space so they can roast instead of steam.
- Serving tip: Roasted squash is great warm, but it’s also delicious tossed into salads, pasta, or grain bowls cold or at room temp.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or the oven to bring back some of the crisp edges.
Nutrition
Serving: 1/3 recipe | Calories: 88kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Fiber: 2.5g | Sugar: 6.5g