Roasted Summer Squash with Thyme and Charred Lemon
User Reviews
4.0
36 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
57 kcal
-
Course
Side Dish
-
Cuisine
Australian
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!
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Ingredients
- 1 lb summer squash
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh lemon thyme leaves (or normal thyme)
- 1 lemon
- fresh parsley - for garnish
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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 Information
Show Details
Calories
57kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
584mg
(24%)
Potassium
334mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
225IU
(5%)
Vitamin C
33.6mg
(37%)
Calcium
24mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 584mg | 24% |
| Potassium | 334mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 33.6mg | 37% |
| Calcium | 24mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
36 reviews
Good
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