Roasted Summer Squash With Herb Medley 4.000

Leah L. Jones for The Washington Post

Jun 4, 2008

For this recipe, use the small summer squash (finger size to 1 inch across at the thickest point) that are available now at farmers markets and at outlets that sell local produce. These young ones are tender and have a wonderful flavor that squash seem to lose as they grow larger.

The dish is good either warm or at room temperature, so it is a good choice for summer buffets.

Servings: 4
  • 1 1/2 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons finely chopped, mixed dill, flat-leaf parsley and basil leaves


Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet.

Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.

Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.

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Recipe Source

From In Season columnnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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