Name: Roasted Summer Squash
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 summer squash; 0.25 cup olive oil; 3 cloves garlic, minced, or more to taste; 1 teaspoon herbes de Provence; salt to taste

Cook Time: 5 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

2 summer squash, ends trimmed
cup olive oil
3 cloves garlic, minced (or more to taste)
1 teaspoon herbes de Provence
Salt and ground black pepper to taste

Directions

Step 1: Preheat the oven to 450F (230C).

Step 2: Cut each squash in half lengthwise. Then, cut each half crosswise into two pieces, resulting in four sections per squash.

Step 3: Slice each piece into quarters lengthwise, giving you a total of 16 short spears from each squash.

Step 4: Place the squash spears into a large bowl. Add olive oil and minced garlic, then toss everything together to coat evenly.

Step 5: Arrange the squash mixture in a shallow baking dish, then sprinkle with herbes de Provence, salt, and pepper.

Step 6: Roast the squash in the preheated oven. Keep an eye on it, checking after 5 minutes and every 2 to 3 minutes after that, to prevent burning. Roast until the squash and garlic begin to brown, which should take around 5 to 10 minutes.

Nutrition Facts (per serving)

Calories: 139
Total Fat: 14g (18% Daily Value)
Saturated Fat: 2g (10% Daily Value)
Sodium: 3mg (0% Daily Value)
Total Carbohydrate: 4g (2% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 2g
Protein: 1g (3% Daily Value)
Vitamin C: 17mg (19% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 1mg (3% Daily Value)
Potassium: 269mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Comments

Aaron Jones

05/31/2024 10:03:25 AM

Delicious! I didn't use a lot of olive oil to keep it lighter in points (about 2 tablespoons worked perfectly). Added herbes de Provence and garlic, along with a pinch of fresh thyme from the garden. There wasn't a single bite left!

Laura Hernandez

03/29/2023 04:07:27 AM

Straightforward and delightful! The Herbes de Provence truly elevate the dish, so I recommend not making any substitutions. Although the recipe doesn't specify when to add the Herbes de Provence, I suggest adding them in with the oil and garlic. I opted to use half of the recommended amount of oil, as 1/4 cup seemed excessive. This dish paired wonderfully with grilled salmon.

Ruth Scott

12/16/2023 02:13:00 AM

Here is a revised version of the review: "I sliced my summer squash into 3/4 inch rounds, reduced the amount of olive oil by half, and increased the garlic in the recipe. Instead of baking at 450 for 10 minutes, I opted to bake at 375 for 15 minutes. The dish turned out incredibly tasty, but I had to make so many alterations to the original recipe that I can't fully credit it for the success of my meal."

Deborah Walker

02/15/2023 04:05:59 AM

On a scorching summer day, I decided to cook this dish without using my oven. I opted for the microwave instead and heated it for 2 1/2 minutes, rotating the bowl every minute and stirring. The result was absolutely delicious!

Ronald Torres

11/11/2024 12:12:59 AM

Great recipe! It was fast and simple to make. I prepared both zucchini and summer squash. While I followed the recipe using the full 1/4 cup of olive oil, I think I would reduce the amount slightly next time. I cooked it for the full 10 minutes and the squash retained a slight crunch without burning. I added a sprinkle of parmesan before serving.