Description
Beautifully caramelized roasted yellow squash made by salting, browning in a skillet, and finishing in the oven.
Ingredients
Scale
- 3 medium yellow squash, unpeeled
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon ghee
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Instructions
- Cut squash in half lengthwise and score flesh in a crosshatch pattern.
- Sprinkle with salt and rest for 15 minutes.
- Pat dry with paper towels.
- Preheat oven to 450°F.
- Heat ghee in a large oven-safe skillet.
- Cook squash flesh-side down for 5 minutes until browned.
- Flip squash and season with pepper, garlic powder, and thyme.
- Transfer skillet to oven.
- Roast for 20 minutes until tender.
- Serve immediately.
Notes
- Salting removes excess moisture and improves browning.
- Use a cast-iron skillet for best results.
- Store leftovers in the refrigerator for up to 4 days.
- Freezing is not recommended.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash
- Calories: 78
- Sugar: 4
- Sodium: 191
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 3
- Cholesterol: 10