This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.

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  • Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.

  • Bake in the preheated oven until tender, about 25 minutes.

Cook's Note:

Small Brussels sprouts can be kept whole.

Nutrition Facts

137 calories; protein 4.9g; carbohydrates 14.6g; fat 8.4g; sodium 69.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/08/2019
This was simple and has great potential but as written my sprouts got overdone and the rest of the veggies were underdone. I recommend adding 10 minutes to the cook time and waiting until the last 20 minutes to add the sprouts. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/08/2019
This was simple and has great potential but as written my sprouts got overdone and the rest of the veggies were underdone. I recommend adding 10 minutes to the cook time and waiting until the last 20 minutes to add the sprouts. Read More
(1)
Rating: 5 stars
01/31/2021
quick, easy, and tasty side dish. I added some asparagus to it as well. Read More
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