Go Back
+ servings

Roasted Calabaza Squash with Lemon

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 134kcal
Simply-made citrus squash side dish using just five easy ingredients
Print Recipe

Ingredients

  • 4 calabaza (gray) squash about 1 ½ pound
  • 1 lemon
  • 3 tablespoons olive oil
  • sea salt to taste
  • black pepper to taste

Instructions

  • Preheat oven to 375 degrees Farenheit. Spray a sheet pan with non-stick oil spray. Set aside.
  • Zest one lemon into a bowl and set aside.
  • Cut the squash into quarters, lengthwise, then cut each quarter into bite-sized pieces, about two inches in length.
  • Add cut squash, sea salt, and black pepper to prepared sheet pan. Drizzle with olive oil then squeeze juice from zested lemon over top. Toss all ingredients until squash is evenly coated.
  • Spread squash out into a single layer on pan with at least one inch of space between each piece. Transfer pan to oven and bake for about 15 minutes or until squash is fork tender. Parts of squash that were in contact with sheet pan will have dark brown sear marks. Overcooking will result in texture that is too soft or mushy.
  • Garnish squash with lemon zest just before serving.

Nutrition

Calories: 134kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 49mg | Calcium: 38mg | Iron: 1mg