Roasted Baby Squash
Baby squash are tender and adorable and make the perfect simple side to any late summer/early fall meal.
Servings: 8 people
Ingredients
- 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 black pepper (to taste)
- ½ cup crumbled blue cheese (optional)
Instructions
- 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 1/2 to 3/4 inch wide. Place them in a large bowl.
- In a small bowl, whisk the olive oil, lemon zest and juice, honey, and 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.
Notes
- 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.
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 1mg