My Epicurean Adventures

A food blog about cooking quick & easy, healthy(ish) meals that my family loves + fun lunchbox ideas for kids with nut allergies and more!

Roasted Summer Squash

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Roasted summer squash, ie yellow squash and zucchini, have become a staple in our house. The hubby and I enjoy it as a tasty side to any dish, as well as a low-carb pasta alternative for various pasta dishes. As much as we’ve loved it, the girls weren’t as crazy about it – until now! Today, Little Sis is happy to see it on our table and Big Sis will actually eat it, too!

Roasted Summer Squash

I have to add that it is really is true what they say about having to try food 10-12 times before figuring out if you really like something or not. I’ve witnessed it firsthand with my very own kids, with many dishes. There are various foods my hubby and I have enjoyed for years that the girls have not been interested in. Yet I continued to make them and they continued to pick at ’em until one day… BAM! They actually like it and eat it more than willingly. It’s amazing when it happens, but it certainly takes some dedication and perseverance on all of our parts!

Until recently, I’ve always sauteed summer squashes and onions in olive or grape seed oil, with some garlic, salt, black pepper and Italian seasoning. But, I quickly grew tired of the mushiness and craved for something less soggy, like they serve in restaurants. Instead, I like to roast summer squash in the oven now. Although it heats up my kitchen on hot summer days, it helps me multi-task even more by not having to babysit the skillet. Plus, Roasted Summer Squash tastes great!

Roasted Summer Squash

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Roasted Summer Squash

Course Side Dish
Cook Time 25 minutes

Ingredients

  • 3 zucchini
  • 3 yellow squash
  • 4 Tbsp grapeseed or olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 tsp rosemary
  • 1/2 tsp kosher salt
  • to taste black pepper

Instructions

  1. Pre-heat oven to 400 degrees F.

  2. Cut squash into largish chunks and place in a large bowl.

  3. Add remaining ingredients to bowl and toss until nicely coated.

  4. Spread out evenly onto 1 or 2 jelly roll sized roasting pans.

  5. Bake on center rack at 400 degrees for about 25 minutes.

  6. Enjoy!

Recipe Notes

Note: Try topping this off w/ some grated parmesan cheese for added flavor and appeal!

Roasted Summer Squash

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Christine, aka happyvballgirl 🙂

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Disclosure: This blog contains affiliate links. 🙂

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