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This parmesan Roasted Yellow Squash turns a pile of humble summer squash into golden, garlicky, cheese crusted bites that even the vegetable skeptics at my table fight over. The first time I made it *on a summer Sunday*, Lizzie picked every cheesy piece off the tray before it reached the table. If squash season usually means our Southern fried yellow squash, this oven version is the lighter weeknight twin.
Fifteen minutes in a hot 425 degree oven with garlic, herbs de Provence, and two rounds of freshly grated parmesan is all it takes.
Roasted Yellow Squash Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 141kcal
- 🌶️ Flavor Profile: Golden parmesan crust over garlicky herb roasted squash
- ✋ Difficulty: Easy, on par with our bacon roasted brussel sprouts
Quick Answer
To make roasted yellow squash, toss squash pieces with olive oil, minced garlic, herbs de Provence, salt, and pepper, then spread them in a single layer on a sheet tray. Sprinkle half of the freshly grated parmesan on top and roast at 425 degrees F for 10 minutes. Flip the squash, top with the remaining cheese, and roast 5 more minutes until tender. Broil briefly at the end if you want a deeper golden crust.
Jump to:
- Roasted Yellow Squash Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Roasted Yellow Squash
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Roasted Yellow Squash FAQs
- Other Recommended Easy Vegetable Side Recipes
- Parmesan Roasted Yellow Squash
Why This Recipe Works
Click to see the technique science
- High heat beats the water out. Yellow squash is full of moisture. A 425 degree oven evaporates it fast, concentrating flavor and preventing the soggy squash that lower temperatures produce.
- A single layer is the whole game. Crowded squash steams in its own moisture. Spaced out pieces roast, brown, and caramelize at the edges.
- Cheese goes on in two rounds. The first parmesan layer melts into the squash while it roasts, the second hits hot squash after the flip and toasts into a crisp golden crust.
- Freshly grated parmesan crisps better. Pre grated cheese is coated with anti caking starch and never crisps properly. A block of Parmigiano Reggiano grated fresh turns golden and crunchy.
- Herbs de Provence loves squash. The lavender, thyme, and fennel blend perfumes the mild squash without overpowering it, doing the work of five spice jars in one.
- The optional broil finish. Sixty seconds under the broiler takes the cheese from melted to deeply golden whenever you want extra color and crunch.
Why You’ll Love This Recipe
- It is a 30 minute side dish with 7 ingredients, easy enough for a Tuesday but pretty enough for company.
- The parmesan crust converts squash skeptics on the spot, the same crispy cheese magic as our oven roasted brussel sprouts.
- It is naturally low carb, gluten free, and vegetarian, so it fits nearly every plate at the table without a special trip to the store.
Key Ingredients
Seven simple ingredients, each one earning its spot on the sheet tray.
- Yellow Squash: A pound and a half of firm, smaller squash. Smaller squash have fewer seeds and less water, which means better browning and more flavor per bite.
- Parmigiano Reggiano: Half a cup, freshly grated from a wedge. It melts into a savory golden crust, the same trick behind our baked parmesan chicken tenders.
- Olive Oil: Two tablespoons coat every piece so the seasoning sticks and the edges caramelize instead of drying out.
- Herbs de Provence: The shortcut French herb blend that makes this taste like more than 30 minutes of effort. Italian seasoning works in a pinch.
- Fresh Garlic: Two minced cloves roast right on the squash, turning sweet and toasty in the hot oven.
See recipe card for exact quantities.
Variations and Substitutions
This roasted yellow squash recipe flexes with whatever your garden or crisper drawer hands you.
- Use zucchini or both. Zucchini roasts identically, and a half and half mix looks beautiful, if you have extra zucchini try our zucchini rice casserole next.
- Swap the herbs. Italian seasoning, ranch seasoning, or smoked paprika each take the squash in a totally different direction.
- Make it spicy. A pinch of crushed red pepper flakes tossed in with the oil wakes everything up.
- Add breadcrumbs. Toss two tablespoons of panko with the second round of parmesan for an extra crunchy gratin style topping.
- Dairy free. Skip the cheese and finish with nutritional yeast or a squeeze of lemon and toasted pine nuts.
- Grill it. Use a grill basket over medium high heat for the same flavors with summer smoke.
How to Make Roasted Yellow Squash
- Preheat the oven to 425 degrees F. Add the squash, olive oil, garlic, herbs de Provence, salt, and pepper to a large bowl.
- Toss until every piece is evenly coated.
- Place the squash in a single layer on a sheet tray.
- Sprinkle half of the cheese on top of the squash, focusing it on each piece, and roast for 10 minutes.
- Flip the squash, top with the remaining cheese, and roast an additional 5 minutes or until tender.
- Optional: for browned cheese, turn on the broiler and broil to your desired color. Serve immediately.
Recipe Tips & Tricks
- Cut even pieces. Aim for 1 inch chunks so everything turns tender at the same moment.
- Do not skip drying the squash. Pat the pieces with a paper towel after washing, less surface water means better browning.
- Give them room. Use two trays rather than crowding one, crowded squash steams and goes soft.
- Grate the cheese on the small holes. Fine shreds melt evenly and crisp into lace, big shreds slide off.
- Watch the broiler like a hawk. Golden to burnt takes about 30 seconds, stay close.
- Serve it hot off the tray. Like our marinated green bean salad is best cold, this squash is at its crispy peak straight from the oven.
Serving Ideas and Suggestions
This roasted yellow squash is the workhorse summer side that goes with practically any main. It is incredible next to grilled rib eye steaks or a stack of juicy brown sugar brined pork chops fresh off the grill.
For weeknight dinners, serve it alongside copycat Monterey chicken or quick easy salmon patties, the cheesy squash plays the starch and vegetable roles in one tray.
It also folds beautifully into bigger spreads, pile it on a summer cookout table, tuck leftovers into omelets or pasta, or chop and stir them into grain bowls for lunch the next day.
Roasted Yellow Squash FAQs
No, never peel yellow squash for roasting. The thin skin softens completely in the oven, holds each piece together, and contains most of the squash flavor and nutrients. Just wash the squash, trim the stem and blossom ends, and cut it into even pieces. Peeled roasted yellow squash falls apart into mush on the tray.
Three rules keep roasted yellow squash from going soggy: high heat, a single layer, and no overcrowding. Roast at 425 degrees F so moisture evaporates quickly, give every piece its own space on the tray, and pat the squash dry before tossing it with oil. Smaller, firmer squash also carry less water than the giant ones.
425 degrees F is the sweet spot for roasted yellow squash. It is hot enough to brown the edges and crisp the parmesan in 15 minutes, before the squash has time to break down and release all its moisture. Lower temperatures cook the squash through but leave it pale and soft instead of golden.
Absolutely. Zucchini and yellow squash are interchangeable in this roasted yellow squash recipe, same cut size, same seasoning, same 15 minute roast at 425 degrees F. A mix of both makes an especially pretty tray. Choose small to medium squash of either type for the firmest texture and fewest seeds.
Store cooled roasted yellow squash in an airtight container in the fridge for up to 4 days. Reheat it in a 400 degree F oven or air fryer for about 5 minutes to bring back some crispness, the microwave works but softens the squash. Freezing is not recommended, thawed squash releases too much water.
Yes, roasted yellow squash is one of the lightest sides you can make, about 141 calories per serving with the cheese included. Yellow squash is low carb and high in vitamin C, potassium, and fiber, and roasting uses just two tablespoons of olive oil for the whole tray. It is naturally gluten free and vegetarian.
Want more sides with crispy edges? Our fried red potato wedges are next level with the same garlicky energy.
Parmesan Roasted Yellow Squash
Ingredients
- 1 1/2 pounds yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon herbs de Provence
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese divided
Instructions
- Preheat the oven to 425°F.
- Add the squash, olive oil, garlic, herbs de Provence, salt, and pepper to a large bowl and toss to combine.1 1/2 pounds yellow squash, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon herbs de Provence, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper
- Place the squash in a single layer on a sheet tray.
- Sprinkle half of the cheese on top of the squash; I focus it on each piece.1/2 cup freshly grated Parmigiano-Reggiano cheese
- Roast for 10 minutes.
- Flip the squash and top with the remaining cheese.
- Roast for an additional 5 minutes or until tender.
- Optional: If you want to brown the cheese, turn on the broiler and broil until your desired color is reached. Serve immediately.
Notes
- Pat squash dry with paper towels before roasting to get crispy edges.
- Use a shallow baking dish or baking sheet for even roasting.
- Don’t overcrowd the pan! Lay squash in a single layer so it roasts, not steams.
- Use freshly-grated parmesan for the best flavor.
- If you want extra crisp, broil for 1–2 minutes after roasting.
- Serve immediately while hot for the best texture and taste.
Nutrition
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