Ingredients
4
4 servings
- •2 pounds patty pan squash
- •1 small red onion
- •2 tablespoons olive oil
- •2 teaspoons ground coriander
- •1 teaspoon kosher salt
- •0.5 teaspoon ground black pepper
- •3 tablespoons unsalted butter, melted
- •2 tablespoons lemon juice
- •2 tablespoons chopped fresh chives
- •1 tablespoon lemon zest
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
- Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
- Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 12g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
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