Roasted Crookneck Squash
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!
Servings: 4 people
Calories: 218kcal
Cost: $2
Equipment
Ingredients
- 3 small crookneck squash 6 to 8 inch long
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Slice your squash: for smaller parts like the neck I like to slice into coins. For larger parts, I halve the squash, and slice into half moons.
- On a sheet pan, add the squash, olive oil, garlic powder, salt, and pepper.
- Toss well until the squash is completely coated.
- Roast for 25-30 minutes, flipping halfway during cooking. Squash should start to turn golden brown at the edges. Serve immediately and enjoy!
Notes
Variations and Additions
- Instead of the garlic powder, you can try different spices or spice blends to give you crookneck squash some great flavor. Try Italian seasonings, rosemary and thyme, a cajun spice blend, or even steak spice for new flavor profiles.
- You can also add other varieties of squash to your roasing pan, like zucchini, yellow squash, butternut squash, or delicata!
- Add a sprinkle of parmesan cheese for a tasty side dish!
Nutrition
Calories: 218kcal | Carbohydrates: 66g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 1991mg | Fiber: 11g | Sugar: 12g | Vitamin A: 59794IU | Vitamin C: 118mg | Calcium: 271mg | Iron: 4mg