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Roasted Crookneck Squash Recipe (Vegan, Gluten Free)

One of my favorite crookneck squash recipes: roasted simply with olive oil and spices! This squash is easy, delicious, and full of flavor.  A great recipe for crookneck squash, summer squash, Italian yellow squash, or any variety!

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This year we grew crookneck squash in our garden, and it really thrived! We got so many of these vibrant yellow curved squashes and couldn’t wait to cook them. I considered using them in a few different recipes: veggie curry,  in a summer vegetable soup, or in a stir fry.  I decided on simply roasting them with some salt and pepper, and their sweet flavor was able to shine!

This Roasted Crookneck Squash Recipe Is:

  • Earthy
  • Sweet
  • Full of Flavor
  • Healthy
  • Simple
  • Vegan, Gluten Free, Dairy Free, Paleo, Whole30 approved!

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This is one of my favorite crookneck squash recipes! The one thing I learned about picking crookneck squash is to pick it early.  The most tender squshes are ripe at about 6-8 inches in length.  I waited for one to get to about 12 inches, and the skin was a little tough.  The smaller they are, the softer they will be!

What’s In This Roast Crook Neck Squash Recipe?

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How Do I Make Roasted Crook Neck Squash Recipe?

  1. Preheat oven to 425 degrees Fahrenheit. On a sheetpan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
  2. Lie out the squash on the sheet pan in a single layer, making sure the pieces don’t overlap on the pan.
  3. Roast for 30 minutes, flipping halfway during cooking.

Sheet Pan Squash Recipes For the Win!

This roasted crook neck squash receip is the perfect sheet pan dinner!  I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheetpan is one of my favorite ways to get a meal on the table fast!  All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheetpan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!

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Easy Recipes for Crookneck Squash

This summer squash recipe is the perfect way to use those extra garden crook neck squash.  Throughout the summer our garden is overloaded with squash plants all ripening at once.  I make this garden fresh recipe with my extra squash and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh crookneck recipe all summer long.  There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh crook neck squash at your local farmer’s market stand 🙂

Other Roasted Sheet Pan Vegetable Recipes You’ll Love!

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Get the Same Ingredients for this delicious Crook Neck Squash Recipe:

 

As always, if you make this roasted crookneck squash recipes be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Roasted Crookneck Squash (Vegan, Gluten Free)

The Herbeevore
One of my favorite crookneck squash recipes: roasted simply with olive oil and spices! This squash is easy, delicious, and full of flavor.  A great recipe for crookneck squash, summer squash, Italian yellow squash, or any variety!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 218 kcal

Ingredients
  

  • 3 small 6 to 8 inch long Crookneck Squash, sliced into thin 1 inch rounds or cut into half moons
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon ground pepper

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. On a sheetpan, toss the squash, olive oil, garlic powder, salt, and pepper, until the squash is completely coated.
  • Lay the squash on the sheet pan in a single layer, making sure the pieces don't overlap on the pan.
  • Roast for 30 minutes, flipping halfway during cooking.

Nutrition

Calories: 218kcalCarbohydrates: 66gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 168mgPotassium: 1991mgFiber: 11gSugar: 12gVitamin A: 59794IUVitamin C: 118mgCalcium: 271mgIron: 4mg
Keyword Baked Croockneck squash, Croockneck Squash Baked, Crookneck Squash Recipes, Roast crookneck squash, Roasted Crookneck Squash
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in 21 Day Fix, American, Dairy Free, Easy Weeknight Meals, Fall Recipes, Gluten Free, Sheet Pan Meals, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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