why make this recipe
Roasted Summer Squash Spears are a fantastic way to enjoy fresh summer vegetables. This simple recipe highlights the sweet and savory flavors of yellow squash and zucchini. It’s not only easy to prepare but also a wonderful addition to any meal. The roasting process brings out a rich, caramelized taste, making it a delightful side dish that even picky eaters will enjoy.
how to make Roasted Summer Squash Spears
Ingredients:
- 2 medium yellow squash
- 2 medium zucchini
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt & freshly cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
Directions:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Cut the squash and zucchini into spears or thick sticks.
- In a bowl, toss the spears with olive oil, garlic powder, thyme, salt, and pepper.
- Arrange the spears in a single layer in the baking dish. Roast for 20–25 minutes or until tender and slightly golden.
- Optional—sprinkle with Parmesan cheese and broil for 2 minutes until melted and crisp.
how to serve Roasted Summer Squash Spears
Roasted Summer Squash Spears make a great side dish for grilled meats, fish, or pasta. You can serve them warm straight from the oven. They also taste delicious at room temperature, making them a perfect addition to a summer picnic or potluck. For a nice touch, you can squeeze a bit of lemon juice over the top before serving.
how to store Roasted Summer Squash Spears
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. When you’re ready to eat them again, you can warm them in the oven or a frying pan until heated through.
tips to make Roasted Summer Squash Spears
- Make sure to cut the squash and zucchini into uniform sizes for even cooking.
- Feel free to experiment with other herbs like rosemary or basil for different flavors.
- To make the dish even healthier, consider using less olive oil or skipping the cheese.
variation
You can add other vegetables like bell peppers or asparagus to the roasting pan for more variety. You can also serve the roasted spears with a dipping sauce like ranch or a yogurt-based dip for added flavor.
FAQs
1. Can I use other types of squash?
Yes! You can use other summer squashes like pattypan squash or even butternut squash, but adjust the cooking time as necessary.
2. Is it necessary to use Parmesan cheese?
No, the Parmesan cheese is optional. The dish is delicious even without it!
3. Can I make this dish ahead of time?
Yes, you can prepare the squash and zucchini beforehand, but it’s best to roast them just before serving for optimal taste and texture.
Roasted Summer Squash Spears
Ingredients
Vegetables
- 2 medium yellow squash
- 2 medium zucchini
Cooking Essentials
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or 1 tsp fresh
- Salt & freshly cracked black pepper to taste
Optional Topping
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Cut the squash and zucchini into spears or thick sticks.
- In a bowl, toss the spears with olive oil, garlic powder, thyme, salt, and pepper.
Cooking
- Arrange the spears in a single layer in the baking dish. Roast for 20–25 minutes or until tender and slightly golden.
- Optional—sprinkle with Parmesan cheese and broil for 2 minutes until melted and crisp.