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Garlic Roasted Summer Squash

Sabbath Jackson

"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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20 m servings 139 cals
Original recipe yields 4 servings


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 36
  1. 56 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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.

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!

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 Ita...

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. Th...

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 hav...

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....

Very easy & tasty. My kids are not big squash fans, but both ate this without any complaints. So it's a keeper. My husband and I both enjoyed it. Great way to fix summer squash quickly.

Very good recipe--takes longer to cook than what recipe leads you to believe. Also could easily reduce the amount of olive oil without sacrificing any taste. Love the summer veggies!