Roasted Yellow Squash Recipe
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Roasted Yellow Squash is an easy and delicious squash recipe requiring only a small handful of ingredients and is ready in only 20 minutes!
Easy squash recipes are one of my favorite things to make in the summer when everyone and their neighbor has bumper crops of yellow squash and zucchini. Sometimes it can be difficult deciding how to prepare these fresh vegetables with a new spin. You can only make so many stir-fries, you know?
This recipe is going to become a regular in your rotation. It is crunchy and delicious, and the cheese and seasonings add big, bold flavors to the squash.
I like serving this with my Chimichurri Steak or this Slow Roasted Chicken. They are perfect along with my easy, crispy yellow squash recipe!
Why You’ll Love this recipe
- Big flavors: The seasonings, panko, and cheese add such incredible flavor to the squash!
- Simple prep: Even beginners can make this recipe successfully. This is a great one to tag in the kids for help!
- Quick cooking: This recipe is done in just 20 minutes! Perfect for a last-minute side.
Ingredients You Will Need
- Yellow Squash: If you want to try this recipe with a different veggie, you can substitute for zucchini or eggplant.
- Panko Bread Crumbs: Adds incredible crunch!
- Seasonings: Garlic powder, paprika, red pepper flakes, salt and pepper, and fresh chopped parsley are the seasonings we use. You can get creative and use your favorite rub if you have one!
- Cheese: Parmesan cheese (fresh grated is best) and asiago cheese (for the perfect garnish) are what we prefer for this dish.
Additions & Substitutions
- Seasoned Bread Crumbs: If you don’t have panko you can sub in seasoned bread crumbs instead. It is a different texture, but will still be delicious!
- Different Cheeses: Smoked cheddar would add great flavor to this dish.
- Zucchini: Prefer zucchini? That is a great sub in for yellow squash!
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How To make Roasted Yellow Squash
Step 1: Preheat and slice. Preheat your oven to 400° F and lightly grease a sheet pan with cooking spray. Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
Step 2: Season. Combine the seasonings and parmesan cheese in a bowl. Sprinkle over the squash rounds.
Step 3: Roast. Place the baking sheet in the oven and bake for 12 – 15 minutes, until golden brown.
Step 4: Garnish and serve. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.
Tips & Tricks
- Use a spatula: Make sure to use a spatula to remove the squash from the baking sheet. If you use tongs, you’ll squish the squash rounds.
Recipe Variations
- Crinkle cut: Use a knife that cuts crinkle cuts to add more texture to your dish.
- Make it spicier: If the red pepper flakes don’t add enough kick for you spice-lovers, add 1/2 teaspoon of cayenne pepper to the seasoning mix. You can also drizzle with chili crunch with the garnishes.
Recipe FAQ’s
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 definitely 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!
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
More Squash Recipes You’ll Love
- Baked Spaghetti Squash Marinara
- BBQ Shrimp Spaghetti Squash Boats
- Butternut Squash Macaroni and Cheese
- Roasted Butternut Squash Soup
- Taco Spaghetti Squash Boats
If you tried this Roasted Yellow Squash or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
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.
Video
Notes
- Crinkle cut: Use a knife that cuts crinkle cuts to add more texture to your dish.
- Make it spicy: If the red pepper flakes don’t add enough kick for you spice-lovers, add 1/2 teaspoon of cayenne pepper to the seasoning mix. You can also drizzle with chili crunch with the garnishes.
