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
Garlic Roasted Baby Squashes
- 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
- 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.
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