In an oven safe baking dish, combine baby squash, olive oil, garlic and salt and pepper, gently tossing to evenly coat squash. Sauté 5 minutes or until tender, stirring frequently. These two main dishes require a slightly higher oven. Cover a heavy metal baking pan with parchment paper. Rinse off baby squash, shaking off excess water. Web preheat oven to 400f. Add squash and leek to pan; Sprinkle in olive oil, garlic slices, salt and. Cut the stems off of the squashes and put them into a medium bowl. Web preheat oven to 350°f (177°c).
Roast for about 10 to 15. In an oven safe baking dish, combine baby squash, olive oil, garlic and salt and pepper, gently tossing to evenly coat squash. Rinse off baby squash, shaking off excess water. Web in a large bowl, toss all of the squash with 2 tablespoons of the olive oil and season with salt and spread it out on a rimmed sheet pan, preferably lined with parchment. Roast for about 10 to 15. Stir in salt and pepper. Add squash and leek to pan; Cover a heavy metal baking pan with parchment paper. Web preheat oven to 400f. Web preheat oven to 350°f (177°c). Cut the stems off of the squashes and put them into a medium bowl.
