Baked Rosemary Squash
Andrea Hancock
ingredients
- 6 yellow squash, sliced into 1-inch rounds
- 3 tbsps olive oil
- 3 tbsps slightly crushed fresh rosemary
- 1 garlic clove, peeled and finely chopped
- Salt
- Fresh ground pepper
directions
- 1
Preheat the oven to 350
- 2
In a large bowl or resealable plastic bag, combine the squash, olive oil, rosemary and garlic, salt and pepper to taste. Stir or shake well to coat the squash evenly with oil and seasonings. Spread the squash on a large baking sheet and cook until tender but still slightly crunchy, 20-25 minutes
Source: Andrea M Hancock
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