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It's summer squash season! While I love cooking just about any type of squash, the avocado squash has to be my favorite. You can add it to just about any of your weeknight meals.

I posted last summer about this Korean summer squash, detailing its heritage and linking to an avocado squash tart recipe. But, this time I thought I would further promote its versatility by sharing a delightfully-flavorful side dish recipe. You can set this recipe on repeat all summer long and even into the fall.

The dish blends together the buttery flavor of avocado squash with a touch of heat and a citrus zing. Prepare it for dinner tonight or serve it at your next dinner party!

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Ingredients:

(Serves: 2-4 | Prep Time: 30min)

- 1-2 avocado squash

- 1 Tbsp. olive oil

- 1 tsp. salt

- ½ tsp. pepper

- 1 tsp. fresh thyme leaves

- 1 lemon

- red pepper flakes, for garnish

- mint sprigs, for garnish

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Instructions:

1. Preheat oven to 425ºF.

2. Slice the avocado squash into bite-sized chunks and place in a large bowl.

3. Zest the lemon and add the zest into the bowl, along with the salt, pepper, and thyme.

4. Drizzle with olive oil and toss until the squash is evenly-coated. Distribute the squash onto a cookie sheet.

5. Cut the zested lemon in half and place one half on the cookie sheet with the squash.

6. Place the cookie sheet in the oven and let it roast for 20 minutes, or until the squash has started to char a little around the edges.

7. Garnish with red pepper flakes and a few sprigs of mint for color!