Crispy Squash Bake

Gluten Free Soy Free Vegetarian Vegan Dairy Free Egg Free Nut Free

Crispy Squash Bake

Serving Size: 4

Calories per serving: 76

Fat per serving: 7.1gms

This fall/winter, I'm in love with trying all the various squashes and beautiful pumpkins out there. I wanted a simple yet delicious recipe that offers a contrast of textures and a balance of sweet and salt. This recipe is inspired by my Peppered Cauliflower recipe recipe but this time I decided to add two contrasting veggies. You'll simply love this fun and mouth watering way to eat some seasonal goodies.


1 medium squash
1/2 purple cabbage (cut in thin long pieces)
2 tablespoons olive oil
3 cloves of garlic (chopped fine)
Salt and Pepper to taste


  1. Peel and cut the squash into inch pieces. Add to a big bowl with cabbage.
  2. To the bowl, add the oil, garlic, salt and peppers. Toss vigorously so that all the veggies are covered thoroughly.
  3. Bake in oven at 350F for 15 minutes or until the squash is soft.
  4. Serve hot as a side or with a bowl of soup.

Squash Cabbage Bake

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