Oven-roasted summer squash with salt and oil
Oven-roasted summer squash is a simple, healthy side dish that enhances the natural sweetness of the squash with just salt and oil. It's easy to prepare and perfect for summer meals.
Cook time 20 min
Prep time 5 min
Ingredients:
2 squashes1 short spray cooking spray oil
1/4 tsp salt
Oven-roasted summer squash is a delightful and simple dish that brings out the natural sweetness and flavor of the squash. With just a few ingredients and minimal preparation, you can create a delicious and healthy side dish in no time. This recipe calls for fresh squashes, a light spray of cooking oil, and a touch of salt to enhance the taste. Perfect for a summer meal or as an accompaniment to any main course, this dish is both nutritious and easy to make.
Instructions:
Preheat your oven to 425°F (220°C). This will ensure the oven is hot enough to roast the squashes to a golden brown.
- Wash the squashes thoroughly under running water to remove any dirt.
- Pat them dry with a kitchen towel to ensure they roast well.
- Slice the squashes into rounds or half-moons, about 1/4-inch thick. You can also cut them into wedges if you prefer.
- Arrange the squash slices in a single layer on a baking sheet. You can use parchment paper or a silicone baking mat to prevent sticking.
- Lightly spray the squash with cooking spray oil. One short spray should be sufficient to coat the squash lightly and evenly.
- Sprinkle 1/4 teaspoon of salt over the squash slices. Make sure to distribute it evenly for a consistent flavor.
Place the baking sheet in the preheated oven. Roast the squash for 20-25 minutes, flipping the slices halfway through the cooking time. The squash should be tender and golden brown at the edges.
Remove the baking sheet from the oven and let the squash cool slightly before serving. The roasted squash can be served as a side dish or added to salads, pastas, or grain bowls.
Oven-roasted summer squash is a versatile and tasty dish that can enhance any meal. Using just a few simple ingredients, this recipe highlights the natural flavors of the squash while providing a healthy and quick cooking option. By selecting the freshest squashes and following the tips provided, you can create a delightful side dish that your family and friends will love. Enjoy the wholesome goodness of oven-roasted summer squash!
Oven-roasted summer squash with salt and oil FAQ:
Roast the summer squash for 20-25 minutes at 425°F (220°C), flipping the slices halfway through to ensure even cooking.
The squash is done when it is tender and golden brown at the edges. You can test for doneness by piercing a slice with a fork; it should be soft.
Yes, you can store leftover roasted squash in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can use olive oil, melted butter, or any other oil of your choice as a substitute for cooking spray. Just brush it onto the squash slices lightly.
Zucchini and yellow squash are ideal for roasting in this recipe, but you can also use other summer squashes depending on availability.
Tips:
- Choose fresh and firm squashes for the best flavor and texture.
- Ensure the squash pieces are evenly sized to promote uniform cooking.
- Feel free to add your favorite herbs and spices, such as rosemary, thyme, or garlic powder, for extra flavor.
- For a slightly crispy texture, consider broiling the squash for the last 2-3 minutes of cooking.
- Serve the roasted squash with a squeeze of fresh lemon juice for a zesty finish.
Nutrition per serving
1 ServingsCalories 90kcal
Protein 2.10g
Carbohydrates 20g
Fiber 7g
Sugar 8g
Fat 1.06g
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