This flavorful squash recipe for winter is a quick and simple side dish that will get everyone to eat their veggies. Originally published February 2015. Last updated January 2023.
If you're looking for a good eat in season recipe for winter, this roasted squash is a winner. Fresh flavors and simple preparation will make it a mainstay in your rotation. Let's get into the details!

If you enjoy vegetable recipes with lots of flavor, check these out, too!

What You'll Need for this Recipe
- Black Pepper
- Calabaza Squash - Also called Mexican gray squash or gray summer squash
- Lemon
- Olive Oil
- Sea Salt
Can I make substitutions? Calabaza squash is widely available in North America and elsewhere but if you cannot find it, you can easily use zucchini squash (green or yellow) in this recipe.

What does calabaza squash taste like?
Calabaza squash has a mild flavor that is fairly neutral--almost sweet. It can taste a bit nutty. If you've ever had butternut or acorn squash, it will taste familiar.This recipe is fresh, bright, and zesty thanks to fresh lemon juice and zest. Even the smell of the squash when you pull it out of the oven is amazing.
By the way, squash is technically a fruit because it has seeds and comes from flowering plant parts! But we treat most squash, including calabaza squash, as a veggie because of the flavor. Keep reading for more tips on the best time to make squash and my favorite tricks and tools for this dish.


Tips & Tools
I was first introduced to squash in my grandmother's kitchen and don't remember being very into it. As an adult, I've realized that flavor and texture are key when cooking vegetables kids will want to eat as well as grownups.
How to cook gray squash? You'll need a sheet pan for roasting calabaza squash and just about any other vegetable.
Cut the squash into bite-sized pieces and be sure to spread it out on the pan with at least one inch between each piece. This helps the squash roast rather than steam, which results in a less mushy texture.
Best cooking method for winter vegetables? Roasting is a quick and easy way to cook squash and you can combine all the ingredients on the sheet pan without the need to dirty up any other dishes. Use your hands or a couple of kitchen spoons to toss the squash in oil, spices, and lemon.

How to Serve
The flavors in this easy squash recipe pair well with a variety of other dishes. I recommend adding a protein like my orange maple chicken breast and another veggie or a grain like fluffy rice. Lemon squash is great in power bowls.
When is this recipe in season?
Calabaza squash tends to be available throughout the year, especially if you live near it's origin, as I do. But it is a winter squash, so although it can be harvested in summer, it's at it's peak during winter months. Lemons are likewise available just about any time of year but technically in season during colder months--November through April. This is when they'll be the largest and most flavorful.

More Favorite Winter Recipes
Moroccan-Spiced Chicken, Carrots, and Potatoes
Sweet Potato Soup with Ginger & Leek
Winter Salad with Blood Orange Poppy Seed Dressing
I hope you'll enjoy this citrusy squash soon and add it to creative ways to eat your veggies. And sharing is caring so be sure to pin it for later and follow me over on Pinterest.

Easy Lemon Pepper Squash Recipe

Roasted Calabaza Squash with Lemon
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.
Sheila says
I love this! I have also used lemon infused olive oil and that was delish too!
Jazz says
Thanks, Shelia! That infused olive oil sounds good--I'll have to give it a try.
Amanda says
Squash in any variety are always popular at my house. This sounds like my kind of recipe!
Rebecca says
Mmm this squash sounds so good! I never really liked squash or zucchini until I was older, and now I love adding it to my recipes! So good!
Miri says
Oh nice, lemon squash! Oh YEAH
Nellwyn says
This looks like such a fresh and delicious way to enjoy fall veggies
Dawn says
So simple and tasty! I love roasted squash, actually roasted anything 🙂
Heather @Boston Girl Bakes says
Ooh I love squash! I can't say I've seen this variety before I'll have to look for it at the farmer's market! Thanks!
Jazz says
Yes, check it out for sure! Thanks for reading, Heather!
Bridget @ Antics of a Nutty Hiker says
Wow this looks delicious! Printing it out so I can make it tomorrow night!
Sheila says
This looks amazing!! We are obsessed with zucchini so I might have to try it with that.