New This Month

Roasted Yellow Squash Salad


This simple Tuscan vegetable salad is an ideal side dish for a crowd.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2005


  • 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)


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

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

Reviews Add a comment

  • 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.