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Summer Yellow Squash Roasted in Lemon & Olive Oil

July 23, 2015 by Amanda 41 Comments

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Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice – it’s easy, delicious, different and exciting to eat!

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

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| Yellow Summer Squash | Summer Crookneck Squash| craftycookingmama.com

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.

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

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.

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

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!

-Amanda-

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

Amanda
Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice - it's easy, delicious, different and exciting to eat!
4.84 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course veggies
Servings 3 -4 servings

Ingredients
  

  • 2 pounds summer summer squash yellow or crookneck
  • 3-4 tablespoon olive oil
  • sprinkle of garlic powder approx 1/8 teaspoon
  • sprinkle of pepper approx 1/8 teaspoon
  • sprinkle of paprika approx 1/8 teaspoon
  • freshly ground sea salt generously to taste
  • 1 large lemon

Instructions
 

  • 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!

 

Filed Under: Healthy(ish), Recipes, Vegan, Veggies

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Reader Interactions

Comments

  1. Katie Crenshaw

    August 2, 2015 at 12:09 pm

    5 stars
    I have never added lemon to my roasted squash. It sounds so summery and fresh. Thanks for the tip! Making your recipe this week!

    Reply
    • Amanda

      August 3, 2015 at 2:11 am

      Yay! I hope you love it, Katie 🙂

      Reply
      • Victoria

        August 12, 2017 at 8:01 pm

        5 stars
        Hello,
        Thank you for the recipe. I made it tonight with yellow squash from a friend’s garden. We used half the lemon and it was delicious! Great, simple, recipe that we will make again.

        Reply
        • Amanda

          August 16, 2017 at 12:14 am

          Wonderful! So glad you enjoyed it!
          Thanks for stopping by Victoria 🙂

          Reply
          • Duane Dewey

            June 20, 2018 at 9:08 pm

            5 stars
            I made the Squash today the only thing is I added my own freshly grown white onions to the top of the dish just before baking. They caramelized very nicely. Great Recipe. Thank You Duane & Jackie in Caddo Gap AR

    • Robert

      June 17, 2018 at 9:11 pm

      Looks like 400 Deg. is hotter in Kansas, or maybe I didn’t use enough oil. After 40 minutes they looked great on top, but the bottoms were charcoal. Maybe I’ll give another try in the future.

      Reply
  2. joy

    August 24, 2015 at 2:58 am

    This looks tasty & easy to make. Pinning it to the Veggies board.

    Reply
    • Amanda

      August 27, 2015 at 1:57 am

      Thanks so much Joy! Hope you love it 🙂

      Reply
  3. Lauren

    January 13, 2016 at 8:31 pm

    This came out great! The lemon was delicious on it. Definitely a keeper! Thanks! 🙂

    Reply
    • Amanda

      January 14, 2016 at 9:46 pm

      Wonderful! So glad you enjoyed it, Lauren. Thanks so much for stopping by!

      Reply
  4. Sally Reed

    July 17, 2016 at 4:31 pm

    5 stars
    I made this recipe twice in one week. It is wonderful. Probably will make again very soon

    Reply
    • Amanda

      July 19, 2016 at 10:40 am

      Wonderful to hear! Thanks for stopping by, Sally!

      Reply
  5. Cathy

    August 12, 2016 at 10:08 pm

    HI
    My yellow squash was a little old. Part of it was brown when cooked. It tastes ok though. Is it just old?

    Thanks.

    Reply
    • Amanda

      August 16, 2016 at 11:43 pm

      Hi Cathy. The squash could have been old or it could have gotten bumped & bruised or had a little gash on it.
      Hope this helps! Thanks for stopping by 🙂

      Reply
  6. Bobbygale

    March 9, 2017 at 9:56 am

    I have always cooked sliced squash and onion until tender and dry, add butter,salt,pepper and milk just to cream. I am trying to get away from old southern ways of cooking. I am trying to roast veggies so will be trying, but adding onion to roast.

    Reply
    • Amanda

      March 13, 2017 at 11:00 pm

      I hope you enjoy it! I roast most of my veggies – but the old Southern ways of cooking are absolutely wonderful as well ♥
      Thanks so much for stopping by!

      Reply
  7. Tori

    June 28, 2017 at 6:37 pm

    5 stars
    Found your site while searching for a better way to prepare crook-neck squash as it can be a challenge with its tough skin 🙂 Love your recipe and I have plans to try many others!

    Reply
    • Amanda

      July 6, 2017 at 11:34 pm

      Wonderful to hear! Thanks so much for stopping by Tori 🙂

      Reply
  8. Candess@UnsafeFoods

    July 9, 2017 at 11:25 am

    5 stars
    I have so much squash this season that I have no idea what to do with. This is a great suggestion!

    Reply
    • Amanda

      July 18, 2017 at 10:25 pm

      I’ll take some of that squash lol!
      I hope you enjoy the recipe. Thanks for stopping by 🙂

      Reply
  9. Wayne

    August 3, 2017 at 7:59 pm

    Just had some artery work done. I’ve gotta lose some wieght, cut out some salt, and eat more healthy.
    I came across this recipe while searching for how to season foods.
    Any more or less heart healthy recipes you could share would be great.
    Wayne

    Reply
    • Amanda

      August 14, 2017 at 11:14 pm

      Hi Wayne! Hope you’re well!
      I do mean to share some more healthy recipes in the near future!
      Thanks for stopping by 🙂

      Reply
  10. Dink Winkerson

    August 16, 2017 at 9:44 pm

    5 stars
    I sure as hell hope this works. My neighbor gave me a butt-load of these warty fellas. I’m thinking I will jazz up your recipe quite a bit– with tumeric, honey, and a few bf raisins.

    Thx.

    Reply
    • Amanda

      August 29, 2017 at 11:16 pm

      Wish I had a neighbor bringing me large amounts of squash! Lucky!!!!
      Hope you enjoyed the recipe! Thanks for stopping by 🙂

      Reply
  11. Joy Sarnowski

    September 14, 2017 at 11:50 pm

    Very Good!!! Loved this recipe! Bookmarking now 😉 Thank you!

    Reply
  12. Heather

    February 28, 2018 at 3:53 pm

    Kind of a new spin on how to make it. My mother in law used lemon, green onion brown sugar and a little salt, pepper and beau monde and cooked it in a pressure cooker. Your way sounds less mushy. Totally going to try this tonight.

    Reply
  13. Jenna Zakojc

    March 15, 2018 at 1:25 pm

    5 stars
    Thanks for the recipe! I will be making this tonight, but I will substitute lime juice for lemon since I’m pairing it with grilled mahi mahi with an avocado & cilantro salsa. I’ll let you know how it goes

    Reply
  14. Phyllis

    July 23, 2018 at 5:52 pm

    5 stars
    My husband couldn’t find any summer squash, so made this with eggplant instead. It was amazing! Thanks for posting.

    Reply
  15. Jean

    August 4, 2018 at 11:02 am

    5 stars
    I am very grateful to have this recipe in my pins. I am drowning in squash and we are ready to try something other than our Mexican green chile casserole, patties,and buttered squash. I was so excited to try this that I put it on before I even made breakfast. Simple things many times are the best. Thank you.

    Reply
  16. Angela

    August 26, 2018 at 4:26 pm

    3 stars
    I’m going with 3 stars because 1) I haven’t fixed it yet, 2) I think that the lemon sounds interesting, and 3) because I anticipate having to decrease the cooking time ALOT. I will surely be keeping a VERY close eye on it. Cut up yellow squash at 400 for 45-60 minutes?? I’m seeing charcoal squash. 400 for 45-60 sounds about right for similar sized cut up potatoes or a denser squash like butternut. Other roasted squash recipes that I have made go for about 15 minutes or so at 400 and have nice brown-ness. Looks like others have had success, so maybe I’ll be wrong. 5 stars for the suggestion of the lemon, though!!

    Reply
  17. Jenny

    June 20, 2020 at 3:51 pm

    5 stars
    This is hands down the best yellow squash I’ve ever eaten!!! Thank you for this recipe! It’s delicious and now I actually want to eat yellow squash as long as I can cook it like this! I did double the garlic powder, paprika, and pepper. Yum!!

    Reply
  18. Suz

    July 24, 2020 at 11:40 am

    5 stars
    Wow…I made this last night and it was so so so delicious and different and easy. Crookneck is not my favorite summer produce but baked in this way, it was amazing. Thanks for posting this fabulous recipe.

    Reply
  19. Mike

    September 6, 2020 at 1:01 pm

    5 stars
    Have so many crook neck squashes this year and this is definitely the way I’ll be serving them delicious!

    Thank you 🙂

    Reply
  20. Therese

    September 13, 2020 at 4:31 pm

    4 stars
    What a great recipe something I will do over and overTHANK YOU VERY MUCH!!

    Reply
  21. Gregory

    August 18, 2021 at 10:21 pm

    My buddy grills summer squash with lemon pepper seasoning and it is fabulous. I bet this is similar.

    Reply
  22. Jennifer McAllister

    August 19, 2021 at 11:06 am

    Well I going to try this I grew these my garden actually wasn’t what I wanted I like yellow zucchini like the green which j have lots of too but grew the wrong ones theses yellow squash. Not a fan but I got use them . So this great recipe I try with other vegetables too . Glad to see u can eat the skin seems so tough. Thanks

    Reply
  23. Hope De Cleene

    September 4, 2021 at 6:27 pm

    This was a DEElicious squash recipe. I’ll be making it again and again! Tasty and easy to make. Gosh I loved it!!!

    Reply
  24. Hope De Cleene

    September 4, 2021 at 6:32 pm

    Don’t decrease the cooking time! You’ll need all the time so the skin will be soft and edible. Just watch it in the oven High temp to brown the edges. This recipe is so excellent, skin, seeds, and all! You’ll love it, people!!

    Reply
  25. Hope De Cleene

    September 4, 2021 at 6:35 pm

    5 stars
    Try it; I just loved it.

    Reply
  26. Hope De Cleene

    September 11, 2021 at 3:17 pm

    5 stars
    This is a sooper-dooper yellow squash recipe. I made it once and fully intend to make it again, especially because a friend brings me squash from her garden. I love it and encourage you to try this roasting recipe! You’ll love it too. I’d be very surprised if you did not like it! Good luck, people.

    Reply
  27. Hope De Cleene

    September 13, 2021 at 10:22 pm

    5 stars
    Is this a diabetic frindly recipe? I’m just learning how to cook for diabetes.

    Reply

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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Molasses Pie - a simple PA Dutch Amish pie | Similar to a shoofly pie | Chewy, sweet, unique - delicious | www.craftycookingmama.com

Old Fashioned Molasses Pie

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies - no gluten, dairy or eggs!

Fried Cornmeal Mush

More Vegan Recipes

Healthy(ish)

Peach & Blueberry Quinoa Dessert Salad | Healthy, Sweet, Quick & Delicious | www.craftycookingmama.com

Peach & Blueberry Quinoa Salad #FoodBloggerLove

What to Do With All The Mint That Grows - PA Dutch Meadow Tea - Amish/Mennonite Fresh Mint Iced Tea - Lancaster County - craftycookingmama.com

Meadow Tea – PA Dutch Iced Mint Tea

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com

Beer-Boiled Shrimp & Corn

Kale Salad with Roasted Pork Belly | www.craftycookingmama.com

Kale Salad with Crispy Pork Belly

A nutritious flourless cake made with black beans & nuts | Delicious & moist - you'll love this healthy Chocolate Black Bean Cake | craftycookingmama.com

Chocolate Black Bean Cake Bites

Simple & Delicious Roasted Fresh Red Beets | craftycookingmama.com

Roasted Red Beets

Peanut Butter Low Carb Protein Bars. Made with coconut flour - perfect for diabetics & carb counters. 10 grams carbs & protein per bar | www.craftycookingmama.com

Low Carb Chocolate Peanut Butter Protein Bars | Diabetic Friendly

High-Protein Low-Fat Low - Calorie Rich Chocolate Mousse Made With Quark - Delicious, Thick, Creamy & Guilt Free - craftycookingmama.com

Chocolate Mousse (High Protein – Low Fat)

Spaghetti Puttanesca | Classic Puttanesca with Fennel, Onions & Mushrooms | Quick, Easy, Delicious | www.craftycookingmama.com

Spaghetti “Chunky” Puttanesca

The Rachel Sandwich - grilled with swiss cheese and topped with turkey & coleslaw | www.craftycookingmama.com

The Rachel Sandwich

Fresh Peaches Grilled with Honey, Balsamic Vinegar & Gruyere Cheese | craftycookingmama.com

Grilled Balsamic Honey Peaches & Peaches in White Wine

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

Moist & Flavorful Alaska Salmon Poached in Soy Sauce, Garlic & Ginger.  Takes less than 15 minutes to make | www.craftycookingmama.com

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

Enjoy this Italian Fisherman's Sardine Stew made with pantry staples | This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick meal | www.craftycookingmama.com

Fisherman’s Sardine Stew

How to sweeten under ripe or sour strawberries - Macerated strawberries - craftycookingmama.com

How to Sweeten Under Ripe or Sour Strawberries

Sardine Fra Diavolo | A Spicy Flavorful Tomato Sauce | www.craftycookingmama.com

Sardine Pasta Fra Diavolo

More Healthy(ish) Recipes

Breakfast

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

Banana Nut Muffins

Whole Wheat Cottage Cheese Pancakes - Sugar Free & No All-Purpose Flour | www.craftycookingmama.com

Whole Wheat Cottage Cheese Pancakes

Creamy Coconut Milk Vegan Couscous Pudding - Lazy Day Rice Pudding - Warm Creamy Vegan Couscous Coconut Raisin Cinnamon Pudding - craftycookingmama.com

Warm Creamy Couscous Pudding (Vegan)

Malt-o Meal Magic Muffins

Malt-o Meal Magic Muffins

German Apple Pancakes Apfelpfannkuchen Dutch Babies Oven Baked Pancakes

German Apple Pancakes / Apfelpfannkuchen

Blueberry & Lemon Olive Oil Pancakes made with Pomora Olive Oil | www.craftycookingmama.com

Blueberry & Lemon Olive Oil Pancakes

Low Carb & Diabetic Friendly Flax Pancakes | Fluffy, soft & tender - delicious | www.craftycookingmama.com

Flax Pancakes | Low Carb Keto & Diabetic Friendly

Apple Cider Syrup | DIY Easy to Make Homemade Breakfast Pancake Syrup | Apple Pancake Waffle Syrup | www.craftycookingmama.com

Apple Cider Syrup | Apple Cider Breakfast Syrup

More Breakfast Recipes

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