roasted yellow squash

Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.

Roasted Yellow Squash

squash (about 4 to 5 medium small)

olive oil

garlic powder

onion powder

oregano

basil

salt

Parmesan cheese (optional)

Preheat the oven to 425 degrees Fahrenheit.

Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.

Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.

Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

My easy-to-make roasted yellow squash is an amazing side dish of fresh yellow summer squash with garlic powder and Parmesan cheese! Crookneck or straightneck yellow squash is sliced then roasted until tender and delicious! You’ll wonder why you ever made squash any other way!

lb yellow squash

olive oil ((extra virgin))

Tbsp Parmesan cheese ((grated))

tsp each, salt & pepper ((to taste))

prep

Preheat your oven to 425°F (218°C) and prep the squash.

toss

Place the prepared squash onto a rimmed baking sheet then drizzle with the olive oil. Sprinkle the Parmesan cheese and seasoning (salt, pepper, and garlic powder) over the squash, then toss to coat well. *Add extra Parmesan if desired once the squash is well coated.

roast

Transfer the baking sheet with the squash onto your oven&#39;s middle rack and roast at 425°F (218°C) for 12-15 minutes, or until the yellow squash has reached your desired level of tenderness.

serve

Broil on high setting for 2-3 minutes to toast the cheese if desired, then remove from the oven and serve immediately.

This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!

lb. yellow summer squash (about 2 medium), cut into ½-inch rounds

Kosher salt and black pepper,

Parmesan cheese

Optional garnish: chopped fresh herbs

Preheat oven to 400°F.

Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.

Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.

Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

https://www.youtube.com/watch?v=MY93t319Bfw

This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep. Serve the summer squash alongside just about any of your favorite entrees — from bbq chicken to grilled steaks, pasta to fried fish. The simple, flavorful recipe works equally well with zucchini, too!

Get the recipe: https://www.theseasonedmom.com/roasted-yellow-squash/

To make this beautifully caramelized roasted yellow squash, salt it to draw water out, pan-fry it, then finish it in the oven.

yellow squash (medium-sized, unpeeled, ends trimmed)

Diamond Crystal kosher salt

ghee

black pepper

thyme

Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.

After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.

Preheat the oven to 450°F.

In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.

Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.

Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.

Transfer the skillet to the preheated oven.

Roast the squash for about 20 minutes, until tender. Serve immediately.

This was easy to make and doesn't add hundreds of calories to my squash.  I planted  two squash plants and have harvested 6 squash in less than one week.  I needed a good recipe and this one is excellent!!!

I make and eat a lot of yellow squash. Grew up on it, love it, and got my husband to like it too; but this recipe was better than any I've ever made. Simple and delicious.  And the technique made it beautiful as well. Thank you!

This turned out AMAZING! It was so flavorful and worth the multiple steps.

Definitely a life-changing recipe and technique. Thank you!

Delicious!  This will definitely be on my summer rotation :)

I wish there were some leftovers, but my family ate it all!

So tasty and easy.  I didn’t use ghee because I didn’t have the time but regular browned butter was perfect. Baked in oven 10 minutes because we like al dente. Perfect!

I substituted butter for the ghee. These are delicious! I'm definitely making this again.

https://content.jwplatform.com/videos/GCuIsChZ.mp4

To make perfectly roasted yellow squash, salt it to draw water out, quickly pan-fry it, then finish it in the oven.

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Roasted Yellow Squash

Roasted Yellow Squash

Roasted Yellow Squash

Roasted Yellow Squash

Top 4 roasted yellow squash recipes from across the web

The most viewed roasted yellow squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Yellow Squash

Roasted Yellow Squash

Roasted Yellow Squash

Roasted Yellow Squash

The most viewed roasted yellow squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine