baby squash recipes

Baby squash are tender and adorable and make the perfect simple side to any late summer/early fall meal.

Roasted Baby Squash

baby zucchini, summer squash, and pattypan squash

olive oil

lemon

honey ((optional))

thyme leaves

salt and pepper ((to taste))

blue cheese ((optional))

Preheat the oven

Cut the squash

Halve the baby zucchini and summer squash lengthwise, and halve or quarter the pattypan squash, depending on size. You want all of the pieces to have approximately the same thickness, probably about 1/2 to 3/4 inch wide. Place them in a large bowl.

Whisk the dressing ingredients

In a small bowl, whisk the olive oil, lemon zest and juice, honey, and thyme and season with salt and pepper. Drizzle the dressing over the squash and use your hands to toss until all of the squash is well coated with the dressing.

Roast the squash

Spread the squash out on a rimmed sheet pan, preferably lined with parchment. Roast for about 10 to 15 minutes, until they become tender and browned in spots. Use a spatula to transfer them to a serving platter.

Serve the squash

Serve hot, warm, or at room temperature. Crumble the blue cheese over before serving if desired.

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Roasted Baby Squash

Top 1 baby squash recipes recipes from across the web

The most viewed baby squash recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Baby Squash

The most viewed baby squash recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine