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Garlic Roasted Summer Squash
  • 2 to 4 Summer Squash
  • 1/4 Cup Olive Oil
  • 3 Cloves Garlic, minced, or more to taste
  • To Taste, Salt
  • To Taste, Ground Black Pepper
1. Preheat oven to 450 degrees F (or if grilling outside, heat up grill) 2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise; cut those pieces in half twice more the long way. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper. 3. Roast the squash until the spears and garlic start to turn to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Provided by:
Julie Murphree, former cotton, wheat and alfalfa farmer. Currently PR, Marketing & Ag Education Director for Arizona Farm Bureau

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