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Garlic Roasted Summer Squash

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5724
Energy (kCal)490.77
Carbohydrates (g)2.9754
Total fats (g)54.045
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F (230 degrees C). | 2. 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. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    summer squash 2 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    herbes de provence 1 teaspoon - - - -
    salt to taste - - - -
    black pepper to taste ground 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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