Garlic Roasted Summer Squash recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Nutrition Info

139 calories
carbohydrate: 4.2 g
cholesterol: : -
fat: 13.7 g
fiber: 1.2 g
protein: 1.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 2.7 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces, cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl, place into a shallow baking dish. Sprinkle with salt and black pepper.

  3. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Recipe Yield

4 servings

Recipe Note

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

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