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Roasted Yellow Squash Salad

  • prep: 10 mins
    total time: 1 hour 15 mins
  • servings: 8

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Ingredients

  • 5 pounds yellow squash, sliced into 1-inch-thick rounds
  • 6 cloves garlic
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Cook's Note

Refrigerate salad, covered, up to 1 day (drain off liquid before serving).

Directions

  1. Step 1

    Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.

  2. Step 2

    Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.

  3. Step 3

    Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss.

Source
Everyday Food, June

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Reviews (1)

  • krisx2 30 Jun, 2008

    What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was "lemons" ha ha.