Summer Squash “Fries”

I don’t know if you grow your own yellow summer squash or not, but I do.  Not so much by choice, but it does have a mind of its own.  Last year I planted it with peppers.  I did not get any peppers at all!  The squash took over and it didn’t even let the zucchini or other squashes grow either. Also, I did not realize that I wasn’t supposed to let the grow as big as they can and didn’t even like them.  Now I know they are much sweeter and tender when pick small.   Of course, now they have jumped out of their raised garden and are growing near the entrance to the garden gate.  I suppose they are trying to escape like the carrots did.  Have you read the Great and Mysterious Carrot Escapade?

For this simple recipe, yellow squash is cut into a similar shape as steak fries, but there is where the resemblance ends.  The squash is sort of limp in comparison, but hey its squash!  It is also delicious and healthy.


Summer Squash “Fries”



  • 2 summer squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • salt
  • freshly ground black pepper


Preheat oven to 450°F.
Trim the ends from the squash, then cut in half lengthwise.  Cut the halves in half again, but crosswise.  Now cut lengthwise into thin wedges.
Toss the wedges with the oil and garlic in a large bowl.  Spread out on baking sheet.  Season with herbs de Provence, salt, and pepper.
Roast until just beginning to brown, about 10 minutes.
Serves 4.

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