Reviews (1) Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3 Martha Stewart Member Rating: Unrated 06/30/2008 What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was "lemons" ha ha.
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Gallery Roasted Yellow Squash Salad Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 5 pounds yellow squash, sliced into 1-inch-thick rounds 6 cloves garlic 3 tablespoons olive oil Coarse salt and ground pepper 1 cup loosely packed fresh flat-leaf parsley leaves 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)
Gallery Roasted Yellow Squash Salad
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Gallery
Roasted Yellow Squash Salad
Roasted Yellow Squash Salad
Roasted Yellow Squash Salad
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 10 mins total: 1 hr 15 mins
Servings: 8
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 5 pounds yellow squash, sliced into 1-inch-thick rounds 6 cloves garlic 3 tablespoons olive oil Coarse salt and ground pepper 1 cup loosely packed fresh flat-leaf parsley leaves 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)
Directions
Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
Martha Stewart Member Rating: Unrated 06/30/2008 What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was "lemons" ha ha.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
Add Rating & Review
10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
10 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 5 1 star values: 3
Martha Stewart Member Rating: Unrated 06/30/2008 What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was "lemons" ha ha.Martha Stewart Member
Rating: Unrated 06/30/2008
What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was “lemons” ha ha.
Rating: Unrated
All Reviews for Roasted Yellow Squash Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Yellow Squash Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
