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    You are in: Home / Recipes / Roasted Summer Squash Bonanza Recipe
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    Roasted Summer Squash Bonanza

    Roasted Summer Squash Bonanza. Photo by Ms*Bindy

    1/1 Photo of Roasted Summer Squash Bonanza

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Ms*Bindy's Note:

    Are you up to your neck in summer squash and zucchini? Here's a quick and tasty recipe for you. I've listed the servings as serves 4, but I eat the whole thing for lunch.

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    Units: US | Metric


    1. 1
      Preheat oven to 425°F.
    2. 2
      While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts. The butter is not necessary for this recipe, but I like the richer flavor that it adds. You can very well omit it if you'd like.
    3. 3
      Cut up the squash and zucchini into 1-2 inch chunks. I quarter them lengthwise and then slice up the spears. Don't make the chunks too small or else they may become too soft when roasted.
    4. 4
      Halve or slice the mushrooms thickly.
    5. 5
      Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.

    Ratings & Reviews:


    Nutritional Facts for Roasted Summer Squash Bonanza

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.3
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 1.2 g
    Cholesterol 3.8 mg
    Sodium 520.9 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 1.5 g
    Sugars 2.6 g
    Protein 3.2 g

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