I used to think baby vegetables were kind of silly; like, more cute than functional. But it turns out that that’s the silly part. They are lovely. Almost always very tender and very fresh. Yes, thy are usually pricier by the pound than their more mature counterparts. But if you are lucky enough to find them and they are in your price range, they do make a very cheerful presentation.
These baby summer squash are simply tossed with an herby vinaigrette and then broiled. Nothing fancy, just that perfect summer side.
How to Make Roasted Baby Squash
Drizzle the dressing over the squash and use your hands to toss until all of the squash is well coated with the dressing.
In a large bowl, toss all of the squash with 2 tablespoons of the olive oil and season with salt and spread it out on a rimmed sheet pan, preferably lined with parchment.
Roast for about 10 to 15 minutes, until they become tender and browned in spots. You could also broil them: broil for about 5 minutes, watching carefully that they are browning but not burning, and then flip them over and broil for another 3 minutes, until they are browned in spots and becoming tender.
Use a spatula to transfer them to a serving platter.
Serve hot, warm, or at room temperature.
Baby squash are tender and adorable and make the perfect simple side to any late summer/early fall meal.Tweet This
Grilling Baby Squash
If you have a grill basket you may well want to grill these instead of roasting broiling them, especially since if you are getting fresh baby squash it is probably grilling season. But DO NOT attempt to grill these without a grill basket unless you want to gaze mournfully at all of these pretty squash at the bottom of your grill where they have fallen.
These are good served hot, warm, or at room temperature. Leftovers are great chopped and added to salads or pastas or used to top grain bowls.
What to Serve with Roasted Baby Squash:
- Honey Garlic Shrimp
- Easy Creamy Fettuccine Alfredo
- One Skillet Tuscan Tortellini
- Grilled Lemony Chicken and Baby Artichokes
- Grilled Marinated NY Strip Steak
Other Squash Recipes:
- Baby Pattypan Squash Gratin
- Baked Squash with Chili and Maple Syrup
- Baby Zucchini Gratin
- Roasted Squash with Salsa Verde and Whipped Feta and Ricotta
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Roasted Baby Squash
- 2 pounds mixed baby zucchini summer squash and pattypan squash
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 tablespoon honey (optional)
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground pepper to taste
- ½ cup crumbled blue cheese (optional)
- Preheat the oven to 450°F.
- Halve the baby zucchini and summer squash lengthwise, and halve or quarter the pattypan squash, depending on size. You want all of the pieces to have approximately the same thickness, probably about ½ to ¾ inch wide. Place them in a large bowl.
- In a small bowl, whisk the olive oil, lemon zest and juice, honey, thyme and season with salt and pepper. Drizzle the dressing over the squash and use your hands to toss until all of the squash is well coated with the dressing.
- Spread the squash out on a rimmed sheet pan, preferably lined with parchment. Roast for about 10 to 15 minutes, until they become tender and browned in spots. Use a spatula to transfer them to a serving platter.
- Serve hot, warm, or at room temperature. Crumble the blue cheese over before serving if desired.
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