Garlic Roasted Summer Squash Recipe -
Garlic Roasted Summer Squash  Recipe
  • READY IN 20 mins

Garlic Roasted Summer Squash

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
Jul 19, 2011

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.

Most Helpful Critical Review
Aug 22, 2013

I'm sorry but we didn't care for this at all. The only changes I made was to use less olive oil and I didn't have herbes de provence so I used Italian herbs instead.

Jul 02, 2011

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.

May 30, 2011

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!

Jul 09, 2011

My favorite way to prepare yellow squash! I use less olive oil. I vary the spices. Sometimes dill, other times just thyme, oregano, and parsley. It is also good with a garlic infused oil and Italian seasoning.

Jul 20, 2012

This is absolutely delicious and easy. I have no idea what the herbes de Provence is so of course I just do without it. I throw in the grape tomoatoes at the end as another person suggested. This is definately a keeper for my family.

Jun 24, 2011

Yummy! I didn't use as much olive oil (too many WW points)(about 2 tablespoons did the trick). Used the herbes de Provence and garlic - also a pinch of fresh Thyme from the garden. We didn't have any leftovers!

Jul 25, 2011

SO easy! I'm still learning to cook and currently trying to make simple healthy things, this fit the bill! I think i baked a total of 14 minutes and i thought they turned out perfectly tender. Used less oil than suggested and baked on a tinfoil covered cookie sheet.


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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