Garlic Roasted Summer Squash

Garlic Roasted Summer Squash

21 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Sabbath J
Recipe by  Sabbath J

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (21)

Rate This Recipe
LaConner Cook
38

LaConner Cook

This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomatoes for color. Lovely presentation and delicious.

historymomma2005
28

historymomma2005

This is excellent! Both of my boys are picky eaters and they gulped this down. Didn't use as much oil and used Lowry's seasoning salt instead. Never have any left over.

sueb
25

sueb

I didn't use quite as much oil as the recipe calls for, and just used some garden herbs that I have on hand. This is an easy, tasty recipe! Thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 4.2 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Chef John's Stuffed Summer Squash

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