This Oven Roasted Squash recipe is the perfect side dish for busy summer nights. It is a simple and easy way to cook all kinds of squash with so much flavor!
There are so many different ways to cook squash – Southern fried squash and sauteed squash are two of my favorites, but oven-roasted squash is one of the easiest methods.
One of my favorite recipes to make in the summer months is this roasted yellow squash recipe. It is such an easy recipe, and it can so easily be used to make a roasted zucchini recipe too!
Roasted squash is such the perfect summer side dish, and it’s one of my favorite ways to prepare this delicious vegetable.
If you are anything like me and are also overloaded with fresh produce during the peak season – cherry tomatoes or grape tomatoes are in abundance as well – you can roast up a few and add those to your roasted squash.
Roasted veggies are an excellent addition to most summer dishes. (Or you can make my cherry tomato salsa or dehydrate cherry tomatoes for later use!)
Table of Contents
🥘 Ingredients Needed
This squash recipe uses such simple ingredients:
- Fresh Summer Squash – Any squash can be used in this recipe; I have used this recipe to make all different types of squash – fresh yellow squash, zucchini, cocozelle, or trombocino squash.
- Olive Oil
- Salt – I like to use kosher salt or large chunks of sea salt.
- Black Pepper
- Optional – Cheese to sprinkle on top (parmesan cheese or cheddar cheese), garlic powder, Creole seasoning, or Italian seasoning. (My husband thought the Creole seasoning was weird, but I loved it – so try that at your own risk!)
🍽 Equipment Needed
- A Baking Sheet with a Non-Stick Baking Mat or Parchment Paper
- A Sharp Knife and a Cutting Board
🥣 How to Make Roasted Squash – Two Ways
Roasted yellow summer squash is a perfect quick side dish. It requires just a few minutes of prep time (just about two minutes), and it allows you to maintain the flavor of fresh zucchini and yellow squash because it doesn’t have much added to it.
The trick to making perfectly roasted squash is to roast it quickly using high heat so that the outside caramelizes and it gets nice and tender, but it does not get soggy. You want it to maintain a little bit of a crunch. Here are two ways:
Roasted Squash Strips
Cut off both ends of the squash, then slice your squash into long strips about ¼ inch (and around ½ cm) thick. It doesn’t have to be exactly measured; you can just eyeball it.
Lay the squash onto a baking sheet (in a single layer) that is lined with a non-stick baking mat or a piece of parchment paper. (Picture 1) Drizzle a little olive oil over the squash, then rub it in with either a basting brush or your fingers. (Picture 2)
Now, sprinkle your favorite seasoning onto the squash slices. You can use the old classic – salt & pepper, or you can change it up and use Italian seasoning, Creole seasoning, Herbs de Provence, or salt and pepper with a little garlic powder. (Picture 3)
Roast the squash at 400°F for about 10 minutes on the middle rack of the oven until the centers are soft and tender and the edges start to turn a nice golden brown color. (Picture 4-5)
Remove from the oven and enjoy!
Roasted Squash Rounds
Cut off both ends of the squash, then slice your squash into rounds that are about ¼-½ inch (and around ½-1 cm) thick. It doesn’t have to be exactly measured; just eyeball it.
Toss the squash rounds in a bowl with olive oil, salt, & pepper. (Picture 1-4)
Lay the squash rounds out in a single layer on a baking sheet. (Picture 5)
Top the squash with grated parmesan cheese. (Picture 6)
Roast the squash in the oven for 400°F for about 12 minutes, or until the squash is tender and the cheese starts to brown. (Pictures 7-8)
Move the rack up under your broiler and crank up the heat for 1 or 2 minutes – just until the cheese gets a little crispy and starts to turn a nice golden brown, then remove and enjoy. (Picture 9-10)
Roasted squash is such a tasty side dish to enjoy as is, or you can dice up the roasted squash to add to pasta salads or toss it in a food processor with some melted butter and garlic to make roasted squash butter. It’s such a versatile side dish!
Recipe Tip
You should ideally use small squash for this recipe. If you only have larger, overgrown zucchini or squash, I would recommend using them for zucchini bread or hollowing out the seeds and roasting and stuffing the squash halves or “boats” with Italian sausage, bell peppers, and cheese.
🙋♀️ Frequently Asked Questions
If you wait to harvest your squash until it is gigantic, the skin will be really thick, and the proportion of seeds to squash “flesh” will be unfavorable. The seeds will be really big, and the taste and texture will not be as good as the small squash. Use those to make zucchini bread or cheesy zucchini muffins! Scoop out the seedy center, then grate the squash to use in your favorite baking recipe.
🫙 How to Store Leftover Cooked Squash
Once cooled, store leftover roasted squash in an airtight container in the refrigerator. You can reheat the squash in the microwave or air fryer.
✏️ Helpful Tips
- Don’t overcook your squash, or it will get mushy.
- Roasted squash is delicious in a pasta salad or with cooked pasta – if you have more squash than you know what to do with, dice it up and toss it with your pasta!
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Share with friends🍗 What to Serve with Roasted Squash
I love to serve this delicious side dish with buttermilk fried chicken tenders, dirty rice, Instant Pot country-style ribs, Instant Pot collard greens, burgers, pasta salad, sweet cornbread, fried catfish, and fried shrimp – really, most dishes will complement this simple side dish well!
More Squash Recipes
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Oven Roasted Squash Recipe
Ingredients
- 2-3 small yellow squash , or zucchini, cut into ½-inch rounds or ¼-inch strips
- 1 tablespoon olive oil
- kosher salt , to taste – about ½ teaspoon
- black pepper , to taste – about ¼ teaspoon
- 3-4 tablespoons Parmesan cheese grated
Optional
Instructions
Roasted Squash Strips
- Cut off both ends of the squash, then slice your squash into long strips about ¼ inch (and around ½ cm) thick. It doesn't have to be exactly measured; you can just eyeball it.2-3 small yellow squash
- Lay the squash onto a baking sheet (in a single layer) that is lined with a non-stick baking mat or a piece of parchment paper. Drizzle a little olive oil over the squash, then rub it in with either a basting brush or your fingers.1 tablespoon olive oil, kosher salt, black pepper
- Now, sprinkle your favorite seasoning onto the squash slices. You can use the old classic – salt & pepper, or you can change it up and use Italian seasoning, Creole seasoning, Herbs de Provence, or salt and pepper with a little garlic powder.Italian Seasoning
- Roast the squash at 400°F for about 10 minutes on the middle rack of the oven until the centers are soft and tender and the edges start to turn a nice golden brown color.
- Remove from the oven and enjoy!
Roasted Squash Rounds
- Cut off both ends of the squash, then slice your squash into rounds that are about ¼ inch (and around ½ cm) thick. It doesn't have to be exactly measured; just eyeball it.2-3 small yellow squash
- Toss the squash rounds in a bowl with olive oil, salt, & pepper.1 tablespoon olive oil, kosher salt, black pepper
- Lay the squash rounds out in a single layer on a baking sheet.
- Top the squash with grated parmesan cheese.3-4 tablespoons Parmesan cheese
- Roast the squash in the oven for 400°F for about 12 minutes, or until the squash is tender and the cheese starts to brown.
- Move the rack up under your broiler and crank up the heat for 1 or 2 minutes – just until the cheese gets a little crispy and starts to turn a nice golden brown.
- Remove from the oven and enjoy.
Notes
🫙 How to Store Leftover Cooked Squash
Once cooled, store leftover roasted squash in an airtight container in the refrigerator. You can reheat the squash in the microwave or air fryer.Special Equipment Needeed
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
