Easy Recipe
Prep Time
10 minutes
Cook Time
10 minutes

All types of summer squash work for this recipe. Try zucchini, patty pan, yellow squash, or crookneck. It is best to use younger, smaller squash as they contain less water compared to older, more mature squash. Serve roasted squash with any type of Southwestern or Mexican-style main dish.

6 small summer squash sliced into thick rounds
2 tablespoons avocado oil
¾ teaspoons ground cumin
¾ teaspoons smoked paprika
¼ teaspoons chipotle chili powder
¼ teaspoons sea salt