Side Dishes

Roasted yellow squash with browned edges, garlic and lemon-Parmesan flavor, using thick cuts and high heat to prevent watery, mushy pieces.

Roasted summer squash with browned edges and a Parmesan-herb finish, using high heat, thick cuts and clear spacing to avoid watery slices.

Roasted delicata squash half-moons with caramelized edges, maple-Dijon flavor and practical cutting, spacing and doneness guidance.

Roasted acorn squash wedges with caramelized edges, a savory maple-thyme finish and practical cutting and doneness cues.

Caramelized butternut squash cubes with tender centers and browned edges, using high heat and enough pan space to prevent steaming.