roasted squash and zucchini recipe
The Best roasted squash and zucchini recipe
I have been making this roasted squash and zucchini recipe for years now, and it is a staple in my kitchen. My kids actually ask for vegetables when I make this, which feels like a huge win. The roasting brings out so much natural sweetness and flavor, it is hard to believe something so simple can taste this good. It is perfect for a busy weeknight side dish or for a holiday dinner table. Plus, it is full of vitamins and fiber, so I feel good serving it to my family.
Simple Roasted Squash and Zucchini
This easy roasted squash and zucchini recipe brings out the best in summer vegetables. Tossed with olive oil and herbs, then roasted until tender and caramelized.
🥘Ingredients
For the Vegetables
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Roasted Squash and Zucchini Works
This roasted squash and zucchini recipe is one of those dishes that works for any occasion. It is simple enough for a Tuesday night dinner but impressive enough for a holiday meal. I love that I can count on it to please everyone at the table, and it makes getting my family to eat their vegetables so much easier.
❓ Frequently Asked Questions About Roasted Squash and Zucchini
1. Can I use other types of squash for this recipe?
Yes, you can use any winter squash like acorn or delicata. Just make sure to cube them into similar sizes so they cook evenly.
2. Do I need to peel the zucchini?
No, the skin is edible and adds texture. Just wash them well before slicing.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
4. Can I add other vegetables to the mix?
Absolutely. Bell peppers, red onion, or cherry tomatoes all roast well with squash and zucchini.
5. Why are my vegetables soggy after roasting?
Make sure they are spread in a single layer on the baking sheet. Overcrowding traps steam and prevents browning.
