How to Make the Best Roasted Summer Squash

Summer squash — delicate, tender, and subtly sweet — is one of the most abundant seasonal vegetables when warm weather hits farmers’ markets and garden beds alike. While raw summer squash can taste a bit mild on its own, roasting it with a seasoned marinade unlocks caramelized edges and deep flavor, instantly transforming humble squash into one of the best summer squash side dishes you’ll want to make again and again. Roasting concentrates the natural sweetness of squash while giving you crisp, golden edges that contrast beautifully with a vibrant vinaigrette.

In this recipe, the roasted yellow summer squash is tossed with a robust balsamic mixture — including tangy vinegar, mustard, olive oil, minced garlic, and a shower of fresh herbs like thyme and basil — before roasting alongside red onions until tender and deeply caramelized. This elevates simple squash into a standout dish that’s perfect alongside grilled meats, roasted proteins, or even piled onto a warm grain bowl.

Because this squash side dish is built on fresh produce and pantry staples like olive oil, balsamic vinegar, and herbs, it’s naturally vegetarian and can easily be adapted to vegan and gluten-free diets — an ideal accompaniment for summer dinners, potlucks, and weeknight meals that crave excitement without fuss. Whether you’re showcasing peak-of-season produce or just looking to turn summer squash into your new favorite side dish, this recipe delivers sweet, tangy, herby, roasted squash that’s layered with flavor and texture.

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Balsamic Roasted Summer Squash

Recipe Details

Yield: 4 servings
Active Time:5 minutes
Total Time: 40 minutes

Roasted Summer Squash Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 teaspoons thyme 
• 1 teaspoon basil, chopped
• 2 red onions, sliced
• 4 to 5 medium yellow squash, cut into 3-inch-long pieces

How to Make Roast Summer Squash

1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the balsamic vinegar, mustard, olive oil, garlic, salt, and pepper.
3. Add in the thyme, basil, red onions, and yellow squash. Toss thoroughly to coat the vegetables in the dressing.
4. Transfer the vegetables and any leftover marinade to a baking sheet and spread out in an even layer.
5. Place in the oven and roast for 35 minutes. Serve warm or at room temperature.

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Roasted Summer Squash Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 of recipe
Calories	≈ 310 kcal
Protein	≈ 3 g
Carbs	≈ 18 g
Sugar	≈ 9 g
Fiber	≈ 4 g
Fat	≈ 27 g

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Roasted Summer Squash Variations & Tips

• Mix summer squash types: Combine zucchini with yellow squash, pattypan, or crookneck for varied textures and colors in the dish.
• Add seasonal veg: Toss in cherry tomatoes or bell peppers during the last 10 minutes of roasting for bursts of sweetness and color.
• Boost herb flavor: Fresh oregano or rosemary can be swapped in for thyme and basil to tailor the herb profile.
• Garlic upgrade: Roast whole garlic cloves with the squash for a mellow, caramelized garlic flavor that pairs beautifully with balsamic. :contentReference[oaicite:4]{index=4}
• Add a protein kick: Sprinkle chickpeas or white beans into the roasting pan for a heartier side or light vegetarian main.
• Sweet & tangy glaze: Drizzle a bit of honey or maple syrup over the squash in the last 5 minutes of roasting for extra caramelization.
• Serve with crunch: Toasted pine nuts or pepitas add a delightful contrast to the soft roasted squash.

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Best Roasted Summer Squash Pairings

• Grilled chicken or fish: The tangy, roasted flavors of the squash make a bright companion to simply seasoned grilled proteins.
• Herb quinoa or couscous: Scoop the squash over fluffy herb-infused grains for a nourishing, colorful meal.
• Fresh green salad: A crisp blend of arugula, lettuce, cucumber and lemon vinaigrette adds freshness and contrast to the warm squash.
• Vegan garlic mashed potatoes: Serve alongside creamy dairy-free mashed potatoes for a comforting, complete plate.
• Crusty bread or crostini: Use bread to soak up any balsamic-herb juices left on your plate — a simple way to round out the meal.
• Chilled white wine or herbal iced tea: A bright, citrusy white wine or lightly sweetened iced tea refreshes the palate between bites.

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When to Make Roasted Summer Squash

• Summer potlucks: Roast this squash in a large pan — it travels and serves beautifully as a shareable side.
• Weeknight dinners: Quick to prep and roast, this dish makes a weeknight main or side shine with minimal effort.
• Grill nights: Pair with grilled proteins for a complete outdoor meal that’s vibrant and seasonal.
• Garden harvest meals: When squash is abundant, roast it simply and let its natural flavors shine.
• Vegetarian feasts: Integrate into plant-forward menus with grains, legumes, and fresh greens for satisfying meatless meals.
• Family gatherings: A versatile side that appeals to kids and adults alike — colorful, flavorful, and healthy.

Photo credit: Paul Delmont