Roasted Baby Squash with Fresh Herbs Recipe

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Balsamic Vinegar    Side Dishes    Vegan Recipes    Zucchini Squash/ Crookneck/ Misc. Summer Squash   

 

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Roasted Baby Squash with Fresh Herbs is one of those side dishes that pairs well with pretty much anything.  Beyond being absolutely adorable, these little baby squash are tender, tasty, and filling.  Do you have an abundance of summer squash to use from your garden?  If you pick your summer squash when they are small and extra tender, you can prepare this delightful and delicious baby squash.

 

This delicious and very easy-to-make Roasted Baby Squash recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.  Karen likes to serve this dish with her Spicy Asian Chicken with Citrus.

 

Roasted Baby Summer Squash

 

Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.

 

Roasted Baby Squash with Fresh Herbs Recipe:

Roasted Baby Squash with Fresh Herbs Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 2 to 4 servings

Ingredients:

4 baby summer yellow crookneck squash, about 2 inches long
zucchini squash, about 2 inches long
4 round, green squash
Olive Oil
Fresh French tarragon, chopped (to taste)
Fresh thyme, remove leaves from stem and chop (to taste)
Coarse salt and freshly-ground pepper to taste
Good-quality Balsamic Vinegar

 

Instructions:

Baby Squashes ready to roastPreheat oven to 350 degrees F.

Wash and trim ends of each squash and place into a roasting pan.  

Add olive oil (just enough to give the squash a nice shiny coating).  Add fresh tarragon, thyme, salt, and pepper to taste; toss well with your clean hands.

Roast in the oven until tender when pierced with a fork, approximately 15 to 30 minutes.  Check your squash after 15 minutes to determine if further cooking is needed (cooking time will vary according to thickness of squash).  Remove from oven when done.

Drizzle with Balsamic Vinegar just before serving

Note:  It is fun to play around with infused olive oils.  For this dish I used a blood orange olive oil, but have fun with lemon, garlic, or whatever oils appeals to you.

Makes 2 to 4 servings.

 

https://whatscookingamerica.net/KarenCalanchini/RoastedBabySquash.htm

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