Roasted Yellow Squash with big, bold & bright flavor! Roasted in olive oil & lemon juice - this summer squash is easy to prepare, delicious, different and exciting to eat!
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.