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
Print Recipe Pin RecipeIngredients
- 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.
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.”
You’re welcome.
Sounds delicious and simple! My parents grow lots of squash, this would be good for them when their crop overflows and we get some!
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.
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!
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.
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.
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 🙂
How did I not see these at Costco the last time I was there!?! So cute…and yum! 🙂
I’ve seen these and I’ve always wondered how to prepare them. Thanks!
I love squash and this sounds so good
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!