Mint and Rosemary Squash with Honey Drizzle

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Mint and squash? Yes! And I promise it’s amazing! The earthiness of the rosemary coupled with cool refreshing mint makes for a great pair! The mint becomes almost sweet and the rosemary herbaceous and savory. They say opposites attract, and this is no exception! 

I have found with this recipe that cutting the squash into sticks or ‘fries’ gives them a better chance to keep their shape after cooking. You will end up with some sticks that are mostly seeds. These sticks will be softer than the others, but not mushy. If you slice the squash into disks it will cook faster, but will have an overall consistency that’s rather squishy. You can however dice the squash if you need them to cook faster. They will still keep their shape this way, and have a more proper feel instead of being so rustic.   

Mint and Rosemary Squash with Honey Drizzle

Serves 4
Prep: 10 min
Cooking: 20 min
Total: 30 min
Beginner

Ingredients: 

2 Tbsp. Mint, chiffonade  

1 tsp. Rosemary, minced  

6 Yellow squash, cut into strips 

4 Cloves of garlic, minced  

2 Tbsp. olive oil 

2 Tbsp. honey 

Salt, TT 

Black pepper, TT 

Method Of Prep: 

  1. Preheat the oven to 425°F.
  2. Gather and prep ingredients.
  3. In a large bowl add mint, rosemary, squash, garlic, olive oil, salt, and pepper.
  4. Mix until squash is evenly coated.
  5. Pour the squash on a large sheet tray.
  6. Bake for 10 minutes and then toss.
  7. Bake for another 5 minutes or until tender, and they start to brown.
  8. Remove from the oven and drizzle with honey.
  9. Serve with Rosemary Balsamic Baked Chicken. (will be posted on Friday!) 

                            

Nutrition Facts: 
Calories- 114
Carbs- 19.8 g
Protein- 3.8 g
Fat- 3.9 g