Recipes › Summer Squash (Pumpkin) › Roasted Summer Squash with Garlic and Herbs
Roasted Summer Squash with Garlic and Herbs
Summer squash cut into half-moons, tossed with garlic and herbs, roasted at high heat until caramelized and tender. It sounds simple because it is, and it's one of the most satisfying vegetable sides you can put on the table in under 30 minutes. Serve with everything.
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Ingredients
- 5 summer squash, sliced into half-moons, 1cm thickyellow squash or mix of both
- 4 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 2 tsp fresh oregano, or 1 tsp dried
- ½ oz fresh basil, torn, for serving
- ¾ tsp salt
- ½ lemon, squeezed over at the end (optional)
Method
- Preheat oven to 425°F (220°C). Toss squash with olive oil, garlic, oregano, and salt on a large baking sheet. Spread in a single layer — crowding causes steaming, not roasting.About 5 min
- Roast for 18-20 minutes until tender and golden at the edges. Flip once halfway through.About 20 min
- Transfer to a platter. Squeeze over lemon and scatter with torn basil. Serve warm or at room temperature.About 2 min
Tips
- Use two baking sheets if needed to keep the squash in a single layer.
- The cut edges need direct contact with the pan to caramelize — don't stack or overlap.
Ring the changes
- Add cherry tomatoes to the baking sheet for the last 10 minutes.
- Top with crumbled goat cheese and a drizzle of balsamic glaze after roasting.
Keeping it
Keeps in the fridge for 3 days. Good at room temperature so no need to reheat.
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