Costco has bags of darling little baby squashes right now, and I just couldn’t resist getting some. They are so easy to prepare, and deliciously tender and sweet. This 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
Ingredients
- 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
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. Toss to coat.
- Spread in a single layer on prepared baking sheet and bake for 15 minutes. Toss and bake an additional 10 minutes, or until squashes are fork-tender.
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.”
You’re welcome.
Grassfed Geek says
June 16 atSounds delicious and simple! My parents grow lots of squash, this would be good for them when their crop overflows and we get some!
Catherine says
June 16 atThey’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.
Pech says
June 16 atHeh, 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!
Aubrie LeGault says
June 16 atI 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.
Erin says
June 16 atLoved 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.
Courtney Nicole says
June 16 atLittle 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 🙂
Melissa Kaylene says
June 16 atHow did I not see these at Costco the last time I was there!?! So cute…and yum! 🙂
Melinda says
June 17 atI’ve seen these and I’ve always wondered how to prepare them. Thanks!
Lindsay says
June 17 atI love squash and this sounds so good
Gail G says
June 26 atHow 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!