Roasted Summer Squash Bonanza

Total Time
30mins
Prep
5 mins
Cook
25 mins

Are you up to your neck in summer squash and zucchini? Here's a quick and tasty recipe for you. I've listed the servings as serves 4, but I eat the whole thing for lunch.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425°F.
  2. While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts. The butter is not necessary for this recipe, but I like the richer flavor that it adds. You can very well omit it if you'd like.
  3. Cut up the squash and zucchini into 1-2 inch chunks. I quarter them lengthwise and then slice up the spears. Don't make the chunks too small or else they may become too soft when roasted.
  4. Halve or slice the mushrooms thickly.
  5. Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.