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Roasted Squash

The baking pan must be removed from the oven just before placing squash slices on it. It is best to use small, long, thin squash for this recipe (try 'Costata Romanesco') .

  • Servings: 4

Source: Martha Stewart Living, March 2001


  • 1 1/2 pounds green and yellow squash, sliced 3/8 inch thick
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped summer savory, plus sprigs for garnish
  • Salt and freshly ground pepper


  1. Heat oven to 500 degrees. Place a shallow baking pan large enough for the squash, without crowding, in oven for 30 minutes.

  2. Place squash in a bowl; add oil and savory; season with salt and pepper. Toss well.

  3. Remove pan from oven; quickly arrange squash in a single layer. Roast, flipping halfway through roasting, until golden brown on both sides, 15 to 20 minutes. Serve garnished with savory sprigs.

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