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Lemon-Roasted Squash with Tarragon

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings


  • 1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
  • 2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons minced fresh tarragon


  • Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat.
  • Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

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