These Garlic Roasted Baby Squashes are so easy to prepare, and deliciously tender and sweet. Grab some up while they’re in season!
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Costco has bags of darling little baby squashes right now, and I just couldn’t resist grabbing up a bag!
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. (Check our Side Dish Recipes page for more great ideas!)
This roasting method will work just as well with larger summer squashes – you just need to cut them up into bite-sized pieces.
Garlic Roasted Baby Squashes
- 2 lbs baby summer squashes or the equivalent
- 3-4 Tbs olive oil
- 2 large cloves garlic sliced very thin
- small handful fresh oregano stems removed (or 2 tsp dried)
- Salt and pepper
- 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.
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.
Grammar Lesson of the Day: “Squash” or “Squashes”?
Like “fish” or “fishes,” using the word “squash” versus “squashes” is dependent upon whether you are speaking about one variety/species or more than one. If you are speaking or writing about one or more than one of the same species (e.g., a bowl full of zucchini) you use the word “squash.” However, if you are speaking or writing about more than one species (different types of squash) then you use the word “squashes.”
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