Taste of Home
Garlic-Herb Pattypan Squash
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Ingredients
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5 cups halved small pattypan squash (about 1-1/4 pounds)
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1 tablespoon olive oil
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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1 tablespoon minced fresh parsley
Directions
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1.
Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast until tender, 15-20 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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