Roasted Summer Squash with Garlic Recipe
Now is the time for summer veggies! This is an easy recipe for roasting squash, and could also be used for zucchini. I love the flavor and texture of roasting squash.
This cooking method dries the vegetable out a bit for a firmer texture that’s a little less squish squashy (if you’re not a huge fan of squash, you know what I mean).
You can keep this recipe simple for the Daniel Fast, or if you’re not fasting you can add some Parmesan cheese for a delicious flavor.
You may have heard the advice to “eat with the seasons” or in other words: eat what is currently coming out of the ground. Eating in rhythm with the seasons is s a great practice for our physical health.
Summer Squash Nutrition Facts
One medium yellow summer squash has just 30 calories. It also contains
2g fiber
Calcium
Iron
Potassium
As is the case with almost all vegetables, summer squash is a nutrient dense food, meaning you’re getting good nutrition for every calorie you eat. Something like soda, on the other hand, gives you lots of calories and sugar with each sip while providing no nutrition value.
So fill up on plenty of veggies like yellow squash this summer to get the best bang for your nutritional buck.
Cooking Roasted Squash
I am not a huge fan of the texture of vegetables such as squash because they can become so mushy due to high water content.
I’ve tried boiling, steaming, and sautéing and although I can tolerate it, the consistency of the squash with these cooking methods is not my favorite.
I have found that roasting vegetables gives them the best flavor, at least for my tastebuds.
Here are some tips for a better recipe result:
Slice the squash uniformly, about 1/2 inch slices
Make sure the oil and seasonings are spread evenly across all the squash pieces.
Spread the squash pieces out flat so they’ll cook evenly.
Cook long enough to meet your taste preferences, i.e. extending the cooking time until all the pieces are browned if you prefer that.
Cool before refrigerating and store for around 3 days max.
Add Something Extra!
Sliced or chopped bell peppers can be added to the pan before roasting
Sliced onions or a few whole garlic gloves add additional flavor
Fresh herbs/parsley to finish
Add 1/4 cup Parmesan cheese to the squash and toss before roasting when you’re not eating this as part of a Daniel Fast (sorry, no cheese on the Daniel Fast)
Roasted Yellow Summer Squash with Garlic Recipe
Serves 4
2 Squash (approx 4 cups), sliced in 1/2 inch slices
1/2 tsp Italian seasoning
2 clovers garlic, chopped
2-3 tbs olive oil
1/4 cup Parmesan cheese (optional)
Salt and Pepper to taste
Parsley for garnish
Preheat oven to 425 degrees. Spread 1 tbs of olive oil on a sheet pan to prevent sticking.
Toss sliced squash with 2 tbs of olive oil, garlic, Parmesan (optional), and season with salt and pepper.
Spread squash evenly on the pan and roast for 20 minutes, checking for doneness.
Cool slightly, then season with additional salt and pepper, garnish with fresh parsley, and enjoy.
THE FOLLOWING IS AN AFFILIATE LINK, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU. PLEASE READ MY PRIVACY & DISCLOSURE PAGE FOR MORE INFO.
BIBLE STUDY RESOURCES FROM THE DAILY GRACE CO
Check out amazing resources from the Daily Grace Co