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!
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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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Ingredients

  • 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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