These Garlic Roasted Baby Squashes are so easy to prepare, and deliciously tender and sweet. Grab some up while they're in season!
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.
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.
More Garden Fresh Recipes
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.
Garlic Roasted Baby Squashes
Equipment
Ingredients
- 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
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.
Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!
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!