Lemon Basil Roasted Summer Squash With Garlic Crisp

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   Cut the squashes in bite size cubes and dressed with at least 1 tbsp of Olive Oil (according to your taste), salt, black pepper and the lemon juice. Quickly roast it at 360 for 15min. Remove and reserve. In a small fry pan heat 2 tbsp of olive oil, add the 3 clove of garlic chopped and 1 to 2 tsp of salt. When garlic starts to brown, turn heat down and add the bread crumbs. Mix to obtain small clusters. Remove from the heat once the clusters are browned. Add more olive oil if not moist enough. Top the roasted squash with the garlic crisp and the sliced basil. Enjoy it!

* Per serving · 4 servings · Values may vary.

No additional tips available.