These Garlic Roasted Baby Squashes are simple to make and absolutely delicious—tender, sweet, and full of flavor. A perfect summer side dish to enjoy while fresh squash is in season!
Jump to:
- Garlic Roasted Baby Squashes: The Perfect Summer Side Dish
- The Best Varieties of Baby Squashes for Roasting
- How to Roast Baby Squash (Step by Step)
- Make It Your Own
- Storage & Reheating
- FAQs About Roasting Baby Squash
- Serving Ideas & Pairings
- More Fresh Summer Recipes You’ll Love
- Garlic Roasted Baby Squashes
Garlic Roasted Baby Squashes: The Perfect Summer Side Dish
If you’re looking for a fresh, flavorful summer side dish, you can’t go wrong with garlic roasted baby squashes. They’re quick to prepare, naturally sweet when roasted, and pair beautifully with almost any main course. You can use zucchini, pattypan, cousa, or any summer squash you have on hand.
Why You'll Love this Recipe
- Quick & easy – just a few minutes of prep and the oven does the rest.
- Naturally healthy – light, veggie-forward, and full of flavor.
- Versatile side dish – pairs well with pasta, fish, chicken, or hearty mains.
- Seasonal & fresh – a simple way to enjoy summer squash at its peak.
- Customizable – add herbs, parmesan, or a balsamic drizzle to make it your own.
The Best Varieties of Baby Squashes for Roasting
Zucchini: This classic summer squash has a mild flavor, thin skin, and firm flesh.
Pattypan: Pattypan Squashes are uniquely-shaped, scalloped-edge squashes that come in yellow, green, or a mix of the two.
Yellow Zucchini: Although green zucchini are the best known, yellow zucchini (or golden zucchini) are slightly sweeter.
Yellow Straightneck: Yellow Straightneck squashes have bumpy skin and pale white flesh, and are best eaten when small.
Cousa: Cousa squashes look like zucchini’s shorter, squatter cousin. Lighter in color and a little sweeter than zucchini, cousa are commonly used in Lebanese and Syrian recipes.
Zephyr: These bi-colored squashes are light green on the bottom and yellow on top; a hybrid between yellow crookneck, delicata, and yellow acorn squash.
TIP: Costco often stocks bags of darling little baby squashes in the summertime.
Additional Ingredient Notes
Olive oil: Use a good-quality extra-virgin olive oil for the best flavor. It helps the squash roast evenly and adds a subtle fruity richness.
Garlic: Thinly sliced fresh garlic gives the roasted squash a fragrant, mellow flavor. You can adjust the amount depending on how garlicky you like your veggies.
Fresh herbs: Rosemary, thyme, or parsley add bright, savory notes. Toss them with the squash before roasting or sprinkle on top right before serving for extra aroma.
How to Roast Baby Squash (Step by Step)
Preheat oven to 375°F (190°C). Cover a heavy metal baking pan with parchment paper.
Cut the stems off of the squashes and put them into a medium bowl. Sprinkle liberally with olive oil, garlic slices, salt, and pepper. Toss gently to coat.
Spread in a single layer on prepared baking sheet and bake for 12 minutes.
Toss gently, and then bake an additional 8-10 minutes, or until squashes are fork-tender.
Make It Your Own
This recipe is very adaptable! Try adding a sprinkle of grated Parmesan or a dash of smoked paprika before roasting. A drizzle of balsamic glaze after baking gives a touch of sweetness and tang. You can also mix in other vegetables like bell peppers or cherry tomatoes for a colorful medley.
Storage & Reheating
Store leftover roasted baby squash in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the squash on a baking sheet and warm in the oven at 350°F (177°C) for 5–10 minutes until heated through. Avoid microwaving if you want to maintain the slightly crisp edges from roasting.
FAQs About Roasting Baby Squash
Nope! Baby squash have thin, tender skin that roasts beautifully and adds flavor and nutrition. Just give them a good wash and trim the stems.
Yes! Prepare as outlines, and air fry at 375°F in a preheated air fryer for about 12–15 minutes, shaking or flipping halfway through, until squash are golden and tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
Serving Ideas & Pairings
These roasted baby squashes are incredibly versatile. Serve them with Italian-inspired favorites like sun-dried tomato carbonara, spaghetti pie, or eggplant parmesan. They also complement heavier proteins like Salisbury steak, and go beautifully with fish dishes like grilled halibut or pan-seared sturgeon.
More Fresh Summer Recipes You’ll Love
If you’re in the mood for more fresh summer flavors, try our Garden-Fresh Summer Pasta Salad loaded with crunchy vegetables, or stack up some beautiful Grilled Eggplant & Tomato Stacks for an elegant starter. For cozy comfort food, you’ll love the Cheesy Zucchini Casserole with Tomatoes, while a chilled bowl of Garden-Fresh Gazpacho is perfect on hot days. If you’re cooking for a crowd, a Tuscan Panzanella Salad with Roasted Vegetables is a rustic classic that celebrates peak-season produce.
Garlic Roasted Baby Squashes
Equipment
Ingredients
- 2 pounds baby summer squashes or the equivalent
- 3-4 tablespoons olive oil
- 2 large cloves garlic sliced very thin
- 1 small handful fresh oregano stems removed (or 2 teaspoon dried)
- Salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Trim squash stems. Toss squashes in a bowl with olive oil, garlic, salt, and pepper.
- Spread in a single layer on the baking sheet. Roast 12 minutes.
- Stir or flip, then roast 8-10 more minutes, until fork-tender. Serve warm.
Notes
- Use any summer squash variety—cut larger ones into bite-sized chunks.
- Add fresh herbs (thyme, rosemary, basil) for extra flavor.
- Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Gail G says
How did I miss this post earlier?? Thank you for redirecting me back here! I will definitely try this with my JUNE HARVEST (waaay too early) of zucchini and patty pans (they're already bigger than the baby variety from Costco) ... but not this weekend. With temps soaring to 100+ I don't want to do anything to heat up my kitchen. I might however, try to put a tray on the grill outside! I'll keep you posted!
Lindsay says
I love squash and this sounds so good
Melinda says
I've seen these and I've always wondered how to prepare them. Thanks!
Melissa Kaylene says
How did I not see these at Costco the last time I was there!?! So cute...and yum! 🙂
Courtney Nicole says
Little baby squashes always remind me of my mom. That was one of her "go to" dishes growing up and every time I cook them I'm reminder of her. She always sauteed them, but roasting them sounds a little less oily! Thank for sharing 🙂
Erin says
Loved the grammar lesson! I definitely didn't know that was the case! And I love how easy this looks. Some days I really don't want to have to peel and chop a bunch of veggies, so that is perfect.
Aubrie LeGault says
I noticed you didn't bother taking the stems off the fresh herbs. I never thought to just throw the herbs in the dish, stems and all. I'm assuming it works out great and tastes fantastic.
Pech says
Heh, these mini squashes are so cute! Plus, so much more appealing since I don't have to fight as hard to eat them since they are already small so need less cutting before roasting!
Catherine says
They're adorable! It would be fun to make a kids' meal with all mini food: tiny squashes (or squash, haha!), baby peppers, a little pizza made on an English muffin, etc.
Grassfed Geek says
Sounds delicious and simple! My parents grow lots of squash, this would be good for them when their crop overflows and we get some!