Try these anise-flavored, brown sugar and almond butter-based vegan variations of the classic Italian Christmas cookies.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 summer squash, ends trimmed
- ¼ cup olive oil
- 3 cloves garlic, minced, or more to taste
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
- Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
- Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.
Reviews
So so so good!! & easy to make. I topped them with fresh herbs from our garden which brought a lovely freshness to this dish. This is my second time making this, the first as written and the second with the fresh herbs. The second was better but both are delicious. Will definitely make this again. Wonderful way to use up squash from the garden. My kids and picky husband ate them too!
Made it as written. Discovered that I’m not a big fan of Herbes de Provence. As I have lots of summer squash, I’ll try this again with different seasonings. Thanks for the idea!
I followed some of the recommendations from others. I used a little less oil. I love it.
Simple and delicious! The Herbes de Provence really make the dish, so don’t substitute. The recipe doesn’t state to add the Herbes de Provence in anywhere, but add it in with the oil and garlic. I did use half of the stated amount of oil, as 1/4 cup is way more than necessary. This was a great accompaniment to grilled salmon.
I cut my summer squash into 3/4 inch disks and I halved the olive oil and doubled the amount of garlic used. I also cooked it at 375 for 15 minutes rather than 450 for only 10 minutes. What I made was absolutely delicious but I had to change enough of the recipe that I can’t give it the credit for how good my meal was.
Delicious and easy!
This was really good. I think it is a perfect base recipe for adding any number of herbs and spices. However, it is delicious as is.
this was so good! used fresh garlic and squash from the farmers market and topped with parmesan cheese right after it came out of the oven yum! my 8 yo barely let us have any Lol. a keeper
This was great. Easy to follow recipe. We were out of olive oil so I substituted canola. We didn’t have herbs de Provence (thyme, basil, rosemary, tarragon, savory, marjoram, and oregano, so I used ingredients from that list that we did have). I cooked it longer, 15 minutes. A bit too firm for my liking. Brought in my picky eaters, four teenage girls. I got all to try it but the pickiest who won’t eat any vegetables. At first, they hesitantly tried one piece each … then all got plates and piled it on. ?? I made one addition, adding a 1/4 cup of balsamic vinegar. I think it really added to the flavor. I need to restock my olive oil. I’m sure it will be even better! Thanks for sharing this light, refreshing recipe. It was nice to pick squash from the garden, prepare, and eat it in less than 45 minutes.
Squash was barely warmed at 10 min. I think I’ll try this again but cut into smaller pieces and try 15 min
Really good, way. Ya to much olive oil, I’ll use less next time. And I like a lot of it, but ya it’s too much, maybe 1/8th cup?
This isn’t the 1st time I’ve made this recipe. It is quick and easy and tasty!!!
Quick, easy and delicious!
I liked this, but was distracted while preparing and left out the herbs so the taste was a little bland. The recipe has great potential and is very flexible. I may try cooking in a pan on the grill. I will definitely try with other summer veggies….and as so many already have said, I reduced the amount of oil used.
This was a nice alternative to simple squash. Kidlets liked it which is a nice bonus. Makes the house smell wonderful. With 6 zucchinis and yellow squash, I played with the seasoning proportion so my senses wouldn’t be overwhelmed (2 tsp rather than 3 tsp). Kept everything else the same.
I made this, but I only put it in for the recommended time. Some of them were crispy, but not all of them. I’ll probably add on a little more time as the recipe advised. But it tasted great. 🙂
It was a very hot day in the summer when I made this. So rather than heating my oven, I elected to try cooking it in the microwave. I microwaved it for 2 1/12 minutes, turning the bowl every minute and stirring. It was very good!
Delicious and easy! But I cut my pieces horizontally, like little circular wheels.
We loved this recipe – the Herbs de Provence was the key. I noticed the recipe came from an Iowan cook, and this dish reminded me of summers in Iowa with that subtle lavender – what a perfect choice of herb for the squash – will make again for sure!
Normally I steam my summer squash,but this was a great alternative to steaming. I did not have any herb de provinces so I used Italian seasoning. This worked out good because I was having it with lasagna. I will make it again and maybe add other vegetables.
i could eat the whole pan! i absolutely loved the flavors in this side dish. the only changes i made were i used a zucchini and summer squash and i cut them into smaller pieces. thanks for sharing this!