Side Dishes/ Vegan/ Vegetables

Roasted Summer Squash with Herb Dressing

If you’ve had enough summer squash by now, you’re not alone. But don’t malign the poor summer squash (yellow or green) simply because of its abundance. Instead of boiling or steaming it or making zucchini bread, roast it. Roasting summer squash at high heat brings out its flavor and adds a delicate toasty crunch.

I make this dish in the morning, put it into the fridge, and pull it out at dinnertime, when we eat it cold. On hot days, it’s nice to have a cool side dish that’s not a salad. I toss the roasted summer quash with herb dressing made from any fresh herbs I have on hand, plus a little non-dairy yogurt and mayonnaise.

Try to buy smaller, skinnier summer squash, which have better flavor than the gigantic squash which prevail this time of year. Even if you pay per piece, the smaller squash are a better deal because they taste better.

Slice the squash, dust with olive oil and Himalayan pink salt, and roast in a hot oven for 12-15 minutes, depending on the heat of your oven. My oven heats unevenly, so it often takes 15-18 minutes to brown the little discs of squash. You can flip them over halfway through, which I do if I have time. They cook just as well un-flipped, but will only brown on one side.

My summer farm share includes herbs most weeks, an unexpected bonus. I always have a few pots of herbs growing just outside my front door (where it’s sunniest), so I snip whatever herbs look healthiest. I make a sauce for the squash from minced herbs whisked together with non-dairy yogurt and mayonnaise, plus a little lemon juice and salt.

Just before serving, drizzle the herb dressing over the roasted squash, and toss gently. Serve this dish hot, cold or at room temperature. It would be great to bring to a summer picnic, should you be attending one at a social distance or with your family or pandemic pod.

Springhouse Turtle

Roasted Summer Squash with Herb Dressing

By Springhouse Turtle Serves: 4-6
Prep Time: 20 minutes Cooking Time: 12-15 minutes Total Time: 35 minutes

Serve this delicious side dish hot or cold, tossed with herb dressing.


  • 4-6 small summer squash (green or yellow)
  • 1 tablespoon olive oil
  • 1/2 teaspoon pink Himalayan salt
  • 2 tablespoons fresh herbs (basil, thyme, sage, rosemary, oregano, etc.), minced
  • 1 tablespoon dairy-free yogurt
  • 2 teaspoons mayonnaise
  • 1/2 teaspoon fresh lemon or lime juice
  • pinch pink Himalayan salt
  • Fresh herbs, chopped, for garnish



Preheat oven to 450 degrees F.


Cover a baking sheet with parchment. Set aside.


Slice the squash into 1/4 inch thick slices.


Place the squash in a single layer on the prepared baking sheet.


Drizzle olive oil over the squash.


Sprinkle with salt.


Place the squash in the oven, and bake at 450 degrees F for 12-15 minutes. Watch carefully during the last few minutes. The squash should turn brown, but not black. If you wish, flip the squash over at the halfway point, so it browns on both sides.


While the squash is cooking, whisk remaining ingredients together in a small bowl.


Remove the squash from the oven. If serving immediately, place the squash on a serving plate, and drizzle with sauce and sprinkle with fresh herbs.


If serving cold, allow the squash to cool, and place in a sealed container in the fridge. Before serving, remove the squash from the fridge, and toss with sauce. Garnish with fresh herbs.

Cut the summer squash into 1/4″ slices, and place the slices on parchment-covered baking sheets. Parchment makes cleanup easier when roasting just about anything.

Sprinkle the squash with olive oil, and dust with salt. Place the baking sheets in a 450 degree F oven, and roast for 12-15 minutes, until the squash is browned. Flip the squash halfway through if you want it to brown on both sides.

While the squash is roasting, mince a couple tablespoons of fresh herbs. Here, I used basil, thyme and rosemary.

Whisk the fresh herbs together with dairy-free yogurt, mayonnaise, lemon juice and a pinch of salt.

The squash is done when it bubbles and browns on top. Remove it from the oven. Place on a serving platter, drizzle with sauce and serve immediately.

If serving this dish cold, allow the squash to cool, put it in a sealed container in the fridge. When ready to serve, toss it with the sauce, and sprinkle with fresh herbs.

Hot or cold, roasted summer squash is a delicious warm weather side dish.

Springhouse Turtle


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