Roasted Summer Squash
Squash is best when sautéed until sweet and golden or thrown onto a hot grill, oven, or BBQ for that perfect char. Crispy on the outside, soft and sweet on the inside—this will be your new favorite way to eat yellow squash. Just keep cooking until someone shouts, "Something’s burning!" That’s when you know it’s just right.
Tossed with parsley, lemon, and toasted almonds, this dish is full of flavour and texture. Serve it alongside grilled fish or lamb, or pile it onto toast with ricotta for something simple but seriously good.
Ingredients 9
500 g yellow squash, cut into wedges
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄2 tsp dried thyme
1⁄4 tsp chilli flakes
2 tbsp olive oil
1⁄4 cup parsley, chopped
1⁄4 cup toasted almonds, chopped
1⁄2 lemon, juiced
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Method 8
Preheat the oven to 220°C.
Cut into wedges - quarters or sixths, depending on their size.
Place in a medium bowl and sprinkle over the , , and , then drizzle with the and toss with your hands until well coated.
Transfer to a large baking tray and spread out so there is a bit of space between each wedge.
Place in the oven and bake for 30-45 minutes, until really charred and soft inside. To get really good caramelisation on the edges, you can turn the grill setting on in the oven for the last 10 minutes - but keep checking them!
Meanwhile, chop the and , and set aside for serving.
When the squash are nicely charred and soft inside, remove the tray from the oven.
Serve straight from the tray or transfer to a platter, scatter over the chopped and , and squeeze over the lemon juice.
Cornersmith's tips
Try swapping out the herbs and nuts for different flavour variations - use fennel seeds instead of the dried thyme, mint or basil leaves instead of parsley, or pepitas or sunflower seeds instead of toasted almonds.
