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Summer Yellow Squash Roasted in Lemon & Olive Oil

July 23, 2015 by Amanda 32 Comments

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
Print Recipe
4.82 from 11 votes

Summer Yellow Squash Roasted in Lemon & Olive Oil

Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice - it's easy, delicious, different and exciting to eat!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: veggies
Servings: 3 -4 servings
Author: Amanda

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!

 

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

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Comments

  1. Katie Crenshaw says

    August 2, 2015 at 12:09 pm

    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 says

      August 3, 2015 at 2:11 am

      Yay! I hope you love it, Katie 🙂

      Reply
      • Victoria says

        August 12, 2017 at 8:01 pm

        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 says

          August 16, 2017 at 12:14 am

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

          Reply
          • Duane Dewey says

            June 20, 2018 at 9:08 pm

            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 says

      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 says

    August 24, 2015 at 2:58 am

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

    Reply
    • Amanda says

      August 27, 2015 at 1:57 am

      Thanks so much Joy! Hope you love it 🙂

      Reply
  3. Lauren says

    January 13, 2016 at 8:31 pm

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

    Reply
    • Amanda says

      January 14, 2016 at 9:46 pm

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

      Reply
  4. Sally Reed says

    July 17, 2016 at 4:31 pm

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

    Reply
    • Amanda says

      July 19, 2016 at 10:40 am

      Wonderful to hear! Thanks for stopping by, Sally!

      Reply
  5. Cathy says

    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 says

      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 says

    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 says

      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 says

    June 28, 2017 at 6:37 pm

    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 says

      July 6, 2017 at 11:34 pm

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

      Reply
  8. Candess@UnsafeFoods says

    July 9, 2017 at 11:25 am

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

    Reply
    • Amanda says

      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 says

    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 says

      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 says

    August 16, 2017 at 9:44 pm

    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 says

      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 says

    September 14, 2017 at 11:50 pm

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

    Reply
  12. Heather says

    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 says

    March 15, 2018 at 1:25 pm

    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 says

    July 23, 2018 at 5:52 pm

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

    Reply
  15. Jean says

    August 4, 2018 at 11:02 am

    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 says

    August 26, 2018 at 4:26 pm

    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

Trackbacks

  1. Roasted Summer Squash - Yum Goggle says:
    July 26, 2015 at 3:35 pm

    […] GET THE RECIPE […]

    Reply
  2. Summer CSA Week #10 – Penn's Corner Farm Alliance says:
    August 2, 2018 at 12:18 pm

    […] Recipe: Summer Yellow Squash Roasted in Lemon & Olive Oil,  Garden Stuffed Yellow Squash, Summer Squash Gratin […]

    Reply

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