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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

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
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course veggies
Servings 3 -4 servings


  • 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


  • 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!