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Close-up of baby yellow and zucchini squashes on square plate.
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Garlic Roasted Baby Squashes

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.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 88kcal
Author Renee

Equipment

Ingredients

  • 2 pounds baby summer squashes or the equivalent
  • 3-4 tablespoons olive oil
  • 2 large cloves garlic sliced very thin
  • 1 small handful fresh oregano stems removed (or 2 teaspoon dried)
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  • Trim squash stems. Toss squashes in a bowl with olive oil, garlic, salt, and pepper.
  • Spread in a single layer on the baking sheet. Roast 12 minutes.
  • Stir or flip, then roast 8-10 more minutes, until fork-tender.
    Serve warm.

Notes

  • Use any summer squash variety—cut larger ones into bite-sized chunks.
  • Add fresh herbs (thyme, rosemary, basil) for extra flavor.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg