Thursday, October 05, 2006

Easy South Beach Recipes: Roasted Squash with Garlic

A few months ago I succumbed to pressure from friends and started posting easy recipes once a week or so. These were dishes with a limited number of ingredients, and preparation methods that weren't challenging. Two things have been surprising. First, I'm amazed at how many of the things I love to cook actually fit into this category. Second, the popularity of Easy South Beach Recipes in my recipe archives has been remarkable. It's consistently the most visited part of the recipe archives.

This recipe is about as easy as they come, but it's full of good flavor. Roasting seems to concentrate the flavor of the squash, and the roasted garlic really flavors it. This recipe was inspired by Roasted Broccoli with Garlic, another easy recipe that's incredibly tasty. I made this with the last of my garden zucchini and yellow squash, but even with veggies from the store, this would be a great way to prepare summer squash.

It's a fuzzy photo (ack!) but this shows how you lay the squash out in a roasting pan when you're cooking them in the oven.  It's important that the squash isn't crowded.

Roasted Squash with Garlic
(3-4 servings, recipe created by Kalyn)

3 medium or 4 small zucchini or yellow summer squash (or use a combination of colors)
10 large cloves garlic, peeled
2-3 T olive oil
1 tsp. finely chopped fresh thyme, rosemary, or sage (or use a slightly smaller amount of the dried herb, slightly crushed)
salt and fresh ground black pepper to taste

Preheat oven to 450 F. Wash squash, dry, and cut into diagonal slices about 3/4 inch thick. Cut bigger center slices in half again, so all pieces are approximately the same size. Cut garlic cloves into thin slices lengthwise, cutting each one into about 3 pieces.

In plastic bowl, toss squash and garlic with olive oil and the type of herb you are using. Arrange in single layer in glass or metal baking dish. Roast 20 minutes, or until squash is starting to soften and garlic is slightly browned. Season with salt and fresh ground black pepper and serve hot.

South Beach Suggestions:
This would be perfect for any phase of the South Beach Diet. For phase one, it could share the oven with Baked White Fish with Onions, Peppers, Olives, and Feta. Greek Lemon Chicken is another phase one dish that would be great with this. For phase two or three, add Georgette's Really Lemony Greek Pilafi.
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  1. Kalyn, you have no idea how timely this post is! Last night I was staring at 3 zucchinis and 2 yellow squashes in my fridge and had no idea what to do with them (so they remained there.) Tonight, this is what I'm making. Thanks for saving them from mold-land!

  2. thanks....this was just what I was looking for.....i am soooo bookmarking your blog.

    i don't usually comment, i'm more of a lurker....what's come over me?

  3. Roasting makes so many thing better...especially with garlic :)

  4. Me too I never know what to do with these but I always buy them anyway 'cause they are so symbolic of Fall, now I'm doing them for supper tonite, thank you!
    PS Kalyn, made that lovely Thai chicken recipe, delicious!!!!Here is my question, what does one do with the marination solution? I was tempted to cook it along with the chicken but it was not part of the cooking instructions so I skipped it, I thought it might have made a nice dipping sauce?

  5. Veuveclicquot, you're welcome. Glad it worked for you.

    RTC, thanks for de-lurking.

    Wmm, I agree. And roasted garlic is fantastic.

    Anonymous, you could use the marinade as a sauce, but you would definitely need to boil it to be sure to kill the bacteria from the chicken, otherwise it could cause salmonella. I haven't tried that so I don't know how it would taste. Let me know if you try it.

  6. Roasted squash is one of my favorites! And your recipe sounds delicious - with garlic - what's not to love?

  7. delicious. I love roasted squash. It´s soooo good, makes you forget all about the diet.

  8. Karina and lobstersquad, thanks. It was quite yummy.

  9. Kalyn, when produce is in season, keeping the recipe simple and letting the ingredients stand is best. This dish screams summer and I'll look for some summer squash this weekend.

  10. Can I add eggplant to this dish, Kalyn? I'm tryng to make a dish for using all the leftover crops from the garden this year........

  11. I'm guessing that eggplant would be great in this, although I've never cooked eggplant that way before. If it's the bigger "black beauty" type eggplant, some people recommend salting them and letting the water drain to remove bitterness. The thinner Japanese eggplants could just be sliced and roasted. Love to hear how it works.

  12. Thanks for answering me so quickly, Kalyn, however i found your recipe for Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash
    and used that instead because it caled for the eggplant. Yummy and easy! Just like I like my cooking!

  13. Oh good, glad that worked out for you. I want to make that recipe with all eggplant but keep forgetting to buy it at the store!


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