Roasted Summer Squash with Thyme and Charred Lemon

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Flash roasted summer squash, drizzled with extra virgin olive oil and generously seasoned with fresh thyme. Finished with the caramelised sweet and sour hit of charred lemons. This is a side dish that packs a punch and is perfect for just about any occasion!

I can’t help myself, I have an addiction! I am sorry but it is another roasted veg post!!! Is that about the millionth on the blog?!!?! Actually maybe not but I think this is number 12! Check them all out here!!!

What can I say, veg just tastes better when roasted! It is sweet, smoky and oh so good!

Just look at the fabulous colour on these roasted Summer Squash

Here at Sprinkles and Sprouts I have written so many roasted veg roasts that I am actually struggling for things to say about this delicious roasted summer squash. I have waxed on about roasting veg so many times you are probably sick of it. I mean they are delicious, they take no effort and they are so much more interesting that plain steamed veg!

So today I am sharing a new addiction with you!!! Charred lemons. OH MAN!!!!! I am using them in everything!!!! It all started because I had a bit of a lemon glut. So I chucked some on the griddle one night whilst I was making steak. Now I have said before how good steak is with a squeeze of lemon. Well, a squeeze of charred lemon. AMAZING!!!!

When I wanted a little something extra for my fish burger I added charred lemons. AMAZING!!!!!

Then I added them to this sweet and fragrant roasted summer squash dish. AMAZING!!!!

Safe to say “I was hooked!” . I went daredevil and made a twist on a G&T with roasted lemons and some coriander. Can you guess how good it was???? Shall I give you a clue? It begins with A and ends in MAZING!!!

A.MAZING!!! (Stay tuned as the recipe for this is coming next week!!) (Here it is!!!)

I think it is safe to say that charred lemons are competing with roasted veg for my food addiction top spot!!! I don’t mind, I quite like having food addictions! I go crazy over a food and then I settle down to a ‘eat them once week girl’. Works for me. Remember when I was eating dumplings for every meal??? Oh and my meatball addiction (actually that one is still current!! I have two meatball recipes coming up soon!!!)

Anyway, now I have confessed my addictive food personality I can get back to these roasted summer squash. I used the super adorable, super cute and pretty much perfect looking patty pan squash (I think some people call them scallop squash) they work so well here. Cut into bite sized chunks, drizzled with extra virgin olive oil, plenty of salt and pepper and a scattering of lemon thyme (or normal thyme) then roasted hot and high. They are perfectly seasoning, deliciously charred and oh so good!!!!

And lets not forget my fav of the moment, the charred lemon. Cut up and roasted along side the squash, it is a caramelised sweet and sour treat!!

I promise you won’t be disappointed. These are, as my 6 year old would say. LEGENDARY!

Enjoy x

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4 from 8 votes

Roasted Summer Squash with Thyme and Charred Lemon

Flash roasted summer squash, drizzled with extra virgin olive oil and generously seasoned with fresh thyme. Finished with the caramelised sweet and sour hit of charred lemons. This is a side dish that packs a punch and is perfect for just about any occasion!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side

Cuisine: Modern Australian

Servings: 4

Calories: 57kcal

Author: Claire | Sprinkles and Sprouts

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Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

• 1 lb summer squash
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp fresh lemon thyme leaves (or normal thyme)
• 1 lemon
• fresh parsley – for garnish

Instructions

• Pre-heat oven 220ºC/430ºF
• Chop the squash into bite sized chunks. (I find cutting the small ones in half and the larger ones into quarters is about right)
• Drizzle the squash with the EVOO.
• Add the salt, pepper, fresh thyme leaves and zest of the lemon to the squash and mix well to ensure everything is coated.
• Cut the lemon in half and nestle it amongst the squash.
• Roast for 20 minutes at the top of the oven, until the squash has some charred edges and the lemon is all jammy and caramelised.
• Garnish with fresh parsley to serve

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 584mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 33.6mg | Calcium: 24mg | Iron: 0.6mg

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