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Roasted Summer Squash

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Roasted Summer Squash Recipe

By Tammy Algood Published: October 1, 2013

  • Yield: 2 Servings


  • 3 medium yellow squash sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper ground


  1. Preheat the oven to 350 degrees. Lightly grease a jellyroll pan. Place the squash in a single layer on the pan. Sprinkle evenly with the oil and set aside.
  2. In a small bowl, combine the paprika, salt, garlic powder and pepper. Evenly sprinkle over the squash. Roast 25 to 30 minutes. Serve warm.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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