Roasted Summer Squash Bonanza – a delicious recipe with summer, zucchini, butter, sesame oil, soy sauce, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425F.
2
While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts.
3
The butter is not necessary for this recipe, but I like the richer flavor that it adds.
4
You can very well omit it if you'd like.
5
Cut up the squash and zucchini into 1-2 inch chunks.
6
I quarter them lengthwise and then slice up the spears.
7
Don't make the chunks too small or else they may become too soft when roasted.
8
Halve or slice the mushrooms thickly.
9
Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything.
10
Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.
396
kcal
Calories
3
g
Fat
51
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium summer squash, 1 medium zucchini, ½ tablespoon butter, ½ tablespoon sesame oil, and more.
Yes, Roasted Summer Squash Bonanza falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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