0 from 36 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 Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 57 kcal
Course:
Side Dish
Cuisine:
Australian
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
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
Cup of Yum
Nutrition Information
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
% 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.