Roasted Baby Squash
A quick summer side dish that is full of nutrition, low in calories, and can be used to replace carbs for dinner.
Servings: 4
Ingredients
- 1 bag (2 pounds) baby squash , stems removed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon brown sugar
- Japanese red pepper mix (Shichimi togarashi) (Optional)
Instructions
- Preheat oven to 400 F. Line a baking sheet with aluminum foil.
- Pat dry baby squash with paper towel. Transfer into a large bowl. Add olive oil, salt, soy sauce, and brown sugar. Toss with a pair of tongs until the squash are evenly coated. Transfer onto the baking sheet. Move larger squash to the edges/rims of the baking sheet. Make sure to leave some space between them, so they won’t be steamed and will crisp up nicely. Bake for 15 minutes. Flip, then bake for another 10 minutes, or until the surface is charred and the inside turns tender.
- Serve warm or at room temperature.
Nutrition
Serving: 233g, Calories: 75kcal, Carbohydrates: 9.3g, Protein: 2.4g, Fat: 4.1g, Saturated Fat: 0.7g, Sodium: 228mg, Potassium: 507mg, Fiber: 2.3g, Sugar: 8.4g, Vitamin A: 350IU, Vitamin C: 60.2mg, Calcium: 50mg, Iron: 1.1mg