Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice – it’s easy, delicious, different and exciting to eat!
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!
-Amanda-
- 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!
I have never added lemon to my roasted squash. It sounds so summery and fresh. Thanks for the tip! Making your recipe this week!
Yay! I hope you love it, Katie 🙂
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.
Wonderful! So glad you enjoyed it!
Thanks for stopping by Victoria 🙂
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
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.
This looks tasty & easy to make. Pinning it to the Veggies board.
Thanks so much Joy! Hope you love it 🙂
This came out great! The lemon was delicious on it. Definitely a keeper! Thanks! 🙂
Wonderful! So glad you enjoyed it, Lauren. Thanks so much for stopping by!
I made this recipe twice in one week. It is wonderful. Probably will make again very soon
Wonderful to hear! Thanks for stopping by, Sally!
HI
My yellow squash was a little old. Part of it was brown when cooked. It tastes ok though. Is it just old?
Thanks.
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 🙂
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.
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!
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!
Wonderful to hear! Thanks so much for stopping by Tori 🙂
I have so much squash this season that I have no idea what to do with. This is a great suggestion!
I’ll take some of that squash lol!
I hope you enjoy the recipe. Thanks for stopping by 🙂
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
Hi Wayne! Hope you’re well!
I do mean to share some more healthy recipes in the near future!
Thanks for stopping by 🙂
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.
Wish I had a neighbor bringing me large amounts of squash! Lucky!!!!
Hope you enjoyed the recipe! Thanks for stopping by 🙂
Very Good!!! Loved this recipe! Bookmarking now 😉 Thank you!
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.
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
My husband couldn’t find any summer squash, so made this with eggplant instead. It was amazing! Thanks for posting.
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.
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!!