Best Herb Roasted Summer Squash Recipes

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SPICY SUMMER SQUASH WITH HERBS



Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
  • Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

GARLIC ROASTED SUMMER SQUASH



Garlic Roasted Summer Squash image

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Provided by Sabbath Jackson

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 20m

Yield 4

Number Of Ingredients 6

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
  • Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g

ROASTED HERBED SQUASH WITH GOAT CHEESE



Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

  • Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

HERB ROASTED SUMMER SQUASH



Herb Roasted Summer Squash image

Make and share this Herb Roasted Summer Squash recipe from Food.com.

Provided by ceruleanseven

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, cut into 1/4 in slices
1 summer squash, cut into 1/4 in slices
15 -20 grape tomatoes, sliced in half (or in thirds)
1/2 teaspoon dried rosemary, crushed
1 teaspoon parsley (dried)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Combine first 7 ingredients in large bowl. Add a bit of onion if you like.
  • Drizzle with olive oil and toss.
  • Place vegetables in a single layer in a greased baking pan.
  • Baked, uncovered at 450 for 10-15 minutes or until lightly brown and tender.

Nutrition Facts : Calories 59.8, Fat 3.8, SaturatedFat 0.6, Sodium 157.3, Carbohydrate 6.4, Fiber 1.9, Sugar 1.9, Protein 1.8

HERBED SUMMER SQUASH



Herbed Summer Squash image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

GARLIC AND HERB ROASTED POTATOES AND SQUASH



Garlic and Herb Roasted Potatoes and Squash image

Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.

Provided by evelynathens

Categories     Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 425F.
  • Cover the bottom of a large baking sheet with aluminum foil.
  • Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
  • Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
  • Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
  • The veggies should be tender on the inside and caramelized in places on the outside.
  • Adjust seasoning to taste.
  • Serve immediately.

Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7

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