Easy
62 min
Roasted Summer Squash
asian
european
greek
korean
mediterranean
middle eastern region
main
savory
medium
medium
Prep
13 min
Cook
49 min
Total
62 min
Ingredients (5)
2 summer squash, ends trimmed
g
¼ cup olive oil
g
3 cloves garlic, minced, or more to taste
g
1 teaspoon herbes de Provence
g
salt and ground black pepper to taste
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3
Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4
Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.