ROASTED SUMMER SQUASH RECIPE RECIPES

Name: Roasted Zucchini and Yellow (Summer) Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 cup, 12 serving(s)
Ingredients: 6 cups zucchini, cut into large chunks; 6 cups yellow squash, cut into large chunks; 2 tablespoons olive oil (plus extra for greasing pan); 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon ground black pepper

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH RECIPE - FO…

Roasted Zucchini and Yellow (Summer) Squash Recipe - Fo… image

I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 cup, 12 serving(s)

Number Of Ingredients 6

Ingredients

6 cups zucchini, cut into large chunks
6 cups yellow squash, cut into large chunks
2 tablespoons olive oil (plus extra for greasing pan)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 450.
Grease roasting pan with olive oil.
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Pour squash into roasting pan and spread it out until it evenly covers the pan.
Bake 15 to 20 minutes, stirring once until cooked through.

Nutrition Facts : Calories 42.3, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 203.9, CarbohydrateContent 4.2, FiberContent 1.3, SugarContent 3.1, ProteinContent 1.6

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Roasted Brussels Sprouts and Butternut Squash image

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Provided by Gina

Categories Side Dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

Ingredients

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps:

Preheat oven to 425°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 22 mg, FiberContent 5 g, SugarContent 3 g

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