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Oven Roasted Squash

This hearty oven roasted squash dish is a year-round favorite but can also be made on the grill during those grilling months. If you're more of a zucchini fan, you can also substitute zucchini for squash for a nice zucchini recipe.

Cooking Time30 min

Ingredients

  • 2 tablespoon olive oil
  • 2-3 tablespoons lemon pepper seasoning
  • 1 tablespoon dried rosemary, well crumbled
  • 1 pound small red potatoes, unpeeled
  • 1 1/4 pound zucchini, small pattypan, summer and/or crookneck squash
  • 1 large red onion, cut into 1-inch chunks

Instructions

  1. Preheat oven to 400 degrees.
     
  2. Pour oil and seasonings into a plastic bag and add raw, unpeeled potatoes.
     
  3. Cut potatoes into chunks the size of extra-large ripe olives, followed by squash cubed twice as large as the potatoes along with onion chunks.
     
  4. Coat vegetables with oil and herbs.
     
  5. Spread in flat baking pan about 12-inch X 8-inch and roast uncovered at 400 degrees for 30 minutes.
     
  6. Increase oven temperature to 450 degrees; stir vegetables again to assure uniform cooking, and continue roasting until brown (this will take about 20 minutes longer).

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