Meyer Lemon Roasted Squash

Meyer Lemon Roasted Squash

Roasting vegetables brings out a whole new flavor. Squash has a lovely rich taste and texture, and roasting accentuates that taste. Here, we add fragrant Meyer lemon, garlic, thyme, and a little Parmesan cheese to turn a side dish into a dinner superstar.
Course Main Dish, Side Dish


  • 1 large squash about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves minced
  • 1 Meyer lemon zest & juice
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley


  • Preheat oven to 425ºF
  • Peel the squash, and cut it into cubes.
  • Add the olive oil, fresh thyme, garlic, and Meyer lemon zest and juice to a large bowl, and mix together to blend.
  • Add the squash cubes to the seasonings and oil, and toss to coat thoroughly on all sides. Add salt and pepper to taste.
  • Drizzle a little oil on a baking sheet, and place the squash cubes on it, flat sides down.
  • Roast for 25 to 30 minutes. It should be starting to brown, and very fragrant.
  • Sprinkle with the Parmesan cheese and return to the oven for another 5 minutes or so, just until melted.
  • Garnish with parsley, and serve immediately.


Note: You can use summer squash, butternut squash—or whatever is in season. You may have to adjust the cooking time depending on the variety.
Keyword Meyer lemons
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