Roasted Yellow Squash Recipe
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Roasted Yellow Squash is an easy and delicious squash recipe requiring only a small handful of ingredients and ready in 20 minutes!
This Roasted Squash Recipe is the perfect side dish
Looking for that perfect side dish or easy to make veggies for meal prep?
This Roasted Yellow Squash Recipe is here to be the perfect meal time solution whether it’s lunch, dinner, or even that mid day snack! It comes together in under 30 minutes.
I love fresh vegetables not only for the incredible flavors and color, but for their nutrition.
It’s so easy to make chicken, steak, etc., and pair it with the always tasty potato side dish, but starch is definitely not a nightly occurrence for me.
This Roasted Summer Squash recipe is the perfect go-to because it goes with just about everything.
Oven Roasted Yellow Squash ingredients
- Vegetables: yellow squash. If you want to try this recipe with a different veggie, you can substitute for zucchini or eggplant.
- Dry ingredients: this is where all the incredible flavors are found! For this recipe, you will need panko bread crumbs, garlic powder, paprika, red pepper flakes, salt and pepper, and fresh chopped parsley.
- Dairy: parmesan cheese (fresh grated is best) and asiago cheese (for the perfect garnish).
*for a detailed list of ingredients and measurements see the recipe card below.
How to make Roasted Squash
This easy recipe comes together in just three simple steps!
1. Preheat the oven to 400° F and lightly grease a sheet pan with cooking spray.
2. Slice the squash. Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
3. Season and roast the squash. Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl.
Sprinkle the seasoning over the squash and roast on a sheet pan for 12 – 15 minutes, until the golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.
I like to serve this roasted squash with tri tip steak and twice baked potatoes for the perfect meal!
How long to roast Yellow Squash
How long you roast squash will depend on the size. If you’re roasting thin rounds, you’ll want to roast them for 12-15 minutes. If you’re roasting thicker pieces, increase the time by about 5 minutes and poke them with a fork to see if they are tender before removing from the oven.
What to serve with Oven Roasted Yellow Squash
There are so many exciting recipes their pair well with yellow squash. I made a list of some of my favorites if you need help coming up with a full meal!
- Grilled BBQ Chicken
- Juicy Air Fryer Pork Chops
- Garlic Butter Shrimp
- Filet Mignon
- Pistachio Crusted Air Fryer Salmon
Storing and reheating Roasted Yellow Squash
To store any leftovers, let it come to room temperature before placing it in an airtight container. You can keep the leftover squash in the refrigerator for 3-4 days.
Tips for reheating Roasted Summer Squash
To reheat the squash, transfer it to a baking sheet in a single layer and bake at 375 for about 8-10 minutes, or until it’s warmed through. You can also reheat them in the air fryer (my favorite way) at 350 for 4-5 minutes.
Roasted Yellow Squash Recipe FAQs
There is no need to peel your squash before cooking, however, I definitely recommend washing it clean before cutting.
I recommend slicing off the ends and slicing or dicing based on preference. If you’ve never cooked squash before, prepping it for cooking is the same as prepping a zucchini!
In terms of cooking, there are so many ways to cook yellow squash, but I definitly recommend oven roasting or air frying!
Nope! The coolest thing about yellow squash and zucchini is that the skin is completely edible; bumps are natural and safe to eat.
Yes! Yellow Squash and zucchini are interchangeable in both cooking and baking recipes. So whether it’s preference or what you have on hand, this substitution is 100% compatible.
Absolutely! Eating yellow squash raw is nutrient rich. Depending on the size of the squash, the flavor will vary. The smaller yellow squashes tend to be less bitter and more sweet; perfect for eating raw.
Squash holds a lot of water and salting them before cooking can help draw out some of that excess moisture. To do this, you’ll want to lay your sliced squash on a paper towel, then sprinkle a little kosher salt on top and let it sit for about 5 minutes. You will see little water droplets start to form. Simply blot the squash dry with a paper towel before seasoning and roasting.
Another reason your squash may be soggy is if you placed them too close together on the baking sheet. Veggies will steam up if they are too close together on the baking sheet, so spacing them out a bit (about 1/2 to 1 inch apart) will help prevent that!
More Recipes You May Like
- Israeli Couscous Recipe
- Air Fryer Pickles
- Creamy Pumpkin Pasta
- Crispy Crockpot Carnitas
- Lobster Pasta
WANT TO TRY THIS ROASTED YELLOW SQUASH RECIPE?
PIN IT to your vegetable recipes, squash recipes, or side dish recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Roasted Yellow Squash
Equipment
Ingredients
- 3 large yellow squash
- olive oil spray, for cooking
- 2.5 tablespoons grated parmesan cheese
- 1.5 tablespoons panko bread crumbs
- 1.5 teaspoons garlic powder
- 1.5 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon kosher salt
- fresh chopped parsley, for garnish
- shredded asiago cheese, for garnish
Instructions
- Preheat oven to 400° F and lightly grease a sheet pan with cooking spray
- Slice the squash into 1 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
- Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl. Sprinkle the seasoning over the squash and roast for 12-15 minutes, until they begin to turn golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan, using tongs will smush them.
