Garlic Roasted Summer Squash

1. 1

   Preheat oven to 450 degrees F (230 degrees C).

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.