Ginger Summer Squash with garlic scapes


from Emma Van Pelt

2 summer squash, cubed
3 garlic scapes, finely chopped
1 tbsp. fresh ginger
2 tsp. olive oil

Combine all ingredients in a ziplock bag. Toss around to evenly coat summer squash. Then, place in a roasting pan at 450 for 30 minutes. Serve on top of seasoned chickpeas.

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