Sherried Baby Squash
Baby squash is harvested before reaching full maturity, resulting in a tender and delicate texture.
This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Sherried Baby Squash
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C).
-
Cut the baby squash in half lengthwise.
-
In a bowl, combine olive oil, sherry, minced garlic, salt, and black pepper.
-
Toss the baby squash with the mixture until well coated.
-
Place the squash on a baking sheet and roast for 15-20 minutes, or until tender.
-
Remove from the oven and let it rest for 5 minutes.
-
Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
