Taste of Home
Lemon-Roasted Squash with Tarragon
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
-
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
Directions
-
1.
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.
-
2.
Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.
© 2024 RDA Enthusiast Brands, LLC