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    Home » Recipes » Side Dishes

    Garlic Roasted Baby Squashes

    June 16, 2014 • Updated: June 10, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Garlic Roasted Baby Squashes on white plate

    These Garlic Roasted Baby Squashes are so easy to prepare, and deliciously tender and sweet. Grab some up while they're in season! 

    Close-up of baby yellow and zucchini squashes on square plate.

    Roasted baby squashes are so easy to prepare, and the end result is deliciously tender and sweet, making them a great summer side dish with just about anything.

    This roasting method will work just as well with larger summer squashes - you just need to cut them up into bite-sized pieces.

    TIP: Costco often stocks bags of darling little baby squashes in the summertime.

    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.

    How to Roast Baby Squashes

    Preheat oven to 350°. Cover a heavy metal baking pan with parchment paper.

    Cut the stems off of the squashes and put them into a medium bowl. Sprinkle in olive oil, garlic slices, salt and pepper. Toss to coat.

    Baby squashes in a large mixing bowl, tossed with garlic and oil.

    Spread in a single layer on prepared baking sheet and bake for 15 minutes.

    Toss gently, and then bake an additional 10 minutes, or until squashes are fork-tender.

    Many babay squashes on a parchment covered baking tray.

    More Garden Fresh Recipes

    • Garden-fresh Summer Pasta Salad
    • Grilled Eggplant & Tomato Stacks
    • Cheesy Zucchini Casserole with Tomatoes
    • Garden Fresh Gazpacho

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Close-up of baby yellow and zucchini squashes on square plate.

    Garlic Roasted Baby Squashes

    These roasted baby squashes are so easy to prepare, and the end result is deliciously tender and sweet, making them a great side for just about anything.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time:5 minutes
    Cook Time:25 minutes
    Total Time:30 minutes
    Servings: 6 servings
    Calories: 88kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet

    Ingredients

    US Customary - Metric
    • 2 lbs baby summer squashes or the equivalent
    • 3-4 Tbs 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 350°. Cover a heavy metal baking pan with parchment paper.
    • Cut the stems off of the squashes and put them into a medium bowl. 
      Sprinkle in olive oil, garlic slices, salt and pepper and toss to coat.
    • Spread in a single layer on prepared baking sheet and bake for 15 minutes.
      Remove tray from oven and toss squashes gently. Return to oven and bake an additional 10 minutes, or until squashes are fork-tender.

    Nutrition

    Serving: 1serving | Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    More Side Dish Recipes

    • Sweet Saffron Rice
    • Multigrain Stuffing with Fruits & Nuts
    • Roasted Butternut Squash with Bacon & Leeks
    • Rosemary Roasted Potatoes with Honey-Lemon Butter
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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Gail G says

      June 26, 2015 at 4:19 pm

      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!

      Reply
    2. Lindsay says

      June 17, 2014 at 6:44 pm

      I love squash and this sounds so good

      Reply
    3. Melinda says

      June 17, 2014 at 11:46 am

      I've seen these and I've always wondered how to prepare them. Thanks!

      Reply
    4. Melissa Kaylene says

      June 16, 2014 at 11:16 pm

      How did I not see these at Costco the last time I was there!?! So cute...and yum! 🙂

      Reply
    5. Courtney Nicole says

      June 16, 2014 at 6:26 pm

      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 🙂

      Reply
    6. Erin says

      June 16, 2014 at 3:29 pm

      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.

      Reply
    7. Aubrie LeGault says

      June 16, 2014 at 2:52 pm

      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.

      Reply
    8. Pech says

      June 16, 2014 at 12:54 pm

      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!

      Reply
    9. Catherine says

      June 16, 2014 at 10:41 am

      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.

      Reply
    10. Grassfed Geek says

      June 16, 2014 at 9:29 am

      Sounds delicious and simple! My parents grow lots of squash, this would be good for them when their crop overflows and we get some!

      Reply

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