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Roasted Summer Squash

Roasted Summer Squash from Sugarlaws

I have other seasonal recipes, but it has become a triage of sorts:  as soon as possible, publish the recipes whose ingredients are quickest to become unavailable.  And last, post those delicious dessert recipes full of ingredients that are available year-round.  Isn’t it amazing how much baking you can do in December?  So I have some really yummy desserts coming up once I’ve emptied my Drafts folder of all the healthy, veggie recipes.

But this is actually a recipe I’ve made many times, and it shocks me that somehow it has never made its way onto Sugarlaws.  This is my *favorite* way to eat squash, and it’s shocking how deeply flavorful and complex zucchini can become when roasted.  I know people avoid turning their ovens on during the summer, but it’s September now, practically October.  Make this dish already!

Because what is better than a warped, carmelized edge of a zucchini slice?  Not much else in this world, I will tell you that.

Roasted Summer Squash from Sugarlaws

Roasted Summer Squash Recipe


4 summer squash, zucchini and yellow squash
1/4 cup olive oil
2 tsp sea salt
2 tsp garlic powder
1/2 tsp fresh ground pepper


Preheat oven to 450 degrees F.  Slice the zucchini and yellow squash to about 1/4″ thickness.  Layer in even spacing in a casserole dish, in a circular pattern.  Over the top, sprinkly evenly the olive oil, salt, pepper, and garlic powder.  Roast for 45 minutes, or until edges are caramelized.  Serve warm.

Serves 4.

Roasted Summer Squash from Sugarlaws