I love summer. I love the bright warm weather, I love the long days I get to spend with my family, I love time outdoors and I love that the local produce season is in full swing. I live in the beautiful, sweet and simple farming county of Lancaster, Pennsylvania. This time of the year the area is booming with roadside produce stands. This week I loaded up on peppers, summer squash and cucumbers.
Summer squash are interesting little buggers. Unlike winter type squash, the whole summer squash can be eaten. Peel, seeds – everything. You can eat them raw, though they’re not super exciting unless really dressed up. You might see an individual squash labeled as “summer squash” but in reality the name is for a whole harvest. Zucchini, Yellow Summer Squash and Crookneck Squash are what I’m most familiar with. Though we treat and eat these guys as a vegetable, squash is actually a fruit.
I always enjoy hearing someones favorite way of preparing and eating a vegetable, or fruit, as in this case. Not what they love when they go out, not when they make when they have time to cook something a little extra special, but their favorite go-to method. I prefer most of my veggies super simple. Roasted, sauteed or steamed with just a little something added to bring out the best in the veggie.
Simple is the theme with this crookneck squash. All it takes to achieve some big and bright flavor is a drizzle of olive oil, a bit of seasoning and lemon juice. Roast it until it starts to lightly brown and enjoy. So good. So simple. Almost unexpected – it’s not your everyday, ordinary summer squash.
So go ahead out there and enjoy all this summer has to offer. While you’re out there, pick up some squash and give this Summer Squash Roasted in Lemon & Olive Oil recipe a try. I’d love to hear your thoughts! Thanks so much for stopping by!
- 2 pounds summer summer squash (yellow or crookneck)
- 3-4 tablespoon olive oil
- sprinkle of garlic powder, approx ⅛ teaspoon
- sprinkle of pepper, approx ⅛ teaspoon
- sprinkle of paprika, approx ⅛ teaspoon
- freshly ground sea salt, generously to taste
- 1 large lemon
- Preheat oven to 400°
- Prep baking sheet with aluminum foil.
- Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
- Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
- Lightly sprinkle garlic powder, pepper and paprika over squash.
- Generously season squash with freshly ground salt.
- Squeeze lemon juice over squash.
- Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
- Serve immediately. Enjoy!