Name: Lemon-Roasted Squash with Tarragon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes; 2 medium zucchini, halved lengthwise and cut into 3/4-inch slices; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons minced fresh tarragon

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. &mdash;Carrie Farias, Oak Ridge, New Jersey

Lemon-Roasted Squash with Tarragon

butternut squash

zucchini,

lemon juice

olive oil

garlic cloves,

salt

pepper

tarragon

Preheat oven to 425&deg;. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat.

Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

I had 4  lbs of butternut squash so I doubled the marinade to be sure.  I think that the marinade could have used more flavor.  The garlic added flavor but required a lot more.  It took way longer to cook than the recipe allowed.  I had to add an extra 15 min.  The zucchini was fine but I don't think it paired well with the butternut.  With that being said, I loved the tasted of the lemon and tarragon.  I never used tarragon before.  It has an anise or licorice scent to it.  The lemon really added to the flavor but there could have been an additional flavor boost.   Maybe rosemary.....

Lemon-Roasted Squash with Tarragon

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 8

Author : Taste of Home Editorial Team

Ingredients

Instructions

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