Lemon-Roasted Squash with Tarragon

Name: Lemon-Roasted Squash with Tarragon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
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

Total Time Prep: 15 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

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

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.

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

Recipe Creator