This simple summer squash recipe with cherry tomatoes and a sweet balsamic glaze will sure to be a great addition to your lunch or dinner meal! Perfect for summer months when yellow squash and zucchini are available!
Squash in general can be found year-round in a variety of styles. For example: pumpkin, butternut, acorn, spaghetti, and kabocha are very common in the cooler months in Texas.
Squash also has a very high content of vitamins and minerals. Specifically, B-vitamins and magnesium. Which boost brain function!
There are also several fun facts about squash that you can look at here. Squash has been around for almost 10,000 years! And it’s name originates from the Native Americans. How cool!
But in other news, let’s save that poor squash from getting too old in your fridge, and turn it into something delicious and nutritious! I’m sure you’ll love this summer squash with cherry tomatoes!
Summer Squash with Cherry Tomatoes and Balsamic Glaze
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 5 oz cherry tomatoes
- 2 garlic cloves minced
- 3 tbsp agave syrup or sweetener of choice
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Wash your squash and rinse cherry tomatoes.
- Cut squashes into ½ inch chunks.
- In mixing bowl, combine cut squash, minced garlic, cherry tomatoes, agave syrup, and balsamic vinegar. Stir to combine.
- Line a baking sheet with parchment paper or non-slip mat.
- Add squash mixture to baking sheet and spread out evenly onto pan.
- Sprinkle with salt and pepper as desired.
- Bake on center rack for ~25 minutes until tomatoes have popped, and squash is golden.
Notes
Refrigerate in sealed container up to 1 week.
Not very freezer friendly, mixture will get very mushy.
*Maple syrup can be substituted for agave syrup.