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With just a few simple ingredients like olive oil, parmesan cheese, and some seasonings, you can turn this garden veggie into a delicious side dish. Roasted Yellow Squash will have your mouth watering.
Yellow squash is one of those summer time treats that I always look forward to. Grew a ton of it in the garden, you say? Well, this Roasted Yellow Squash will take care of that!
This is a great recipe for the summer months. You know, when yellow crookneck or yellow zucchini is in peak season and you can’t give it away fast enough, haha!
You know I love easy! No fancy equipment needed.
Just a large bowl, a baking sheet, and a preheated oven. That’s it!
We made it along with pork chops the other night and it got devoured!
The freshly-grated parmesan melts and turns golden brown, adding sooooo much flavor to every bite.
Roasted Yellow Squash is also a great option if it’s your first time trying out yellow squash recipes. It’s a perfect quick side dish for just about any meal!
Some of our other favorite Veggie recipes we have on our site include: Quick Snow Peas Recipe with Garlic and Ginger, Southern Yellow Fried Squash Recipe, and Easy Baked Scalloped Italian Zucchini Recipe.
WHY THIS RECIPE WORKS:
- It’s quick and easy: With just a few minutes of prep time, you can have a hot, cheesy easy side dish ready to go.
- It’s packed with flavor: Garlic, herbs, and parmesan cheese add a ton of extra flavor to every bite of roasted squash.
- It’s a great way to enjoy summer veggies: If you’re looking for a new way to serve summer squash, this recipe is a must-try.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Yellow squash
- Olive oil
- Garlic
- Herbs de Provence
- Kosher salt
- Black pepper
- Parmesan cheese
HOW TO MAKE ROASTED YELLOW SQUASH:
- 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.
- 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.
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER SQUASH?
Yes! This recipe works great with zucchini, patty pans, or even spaghetti squash.
Just slice them into similar sizes.
If you like a bit of a sweet flavor, try using yellow zucchini or yellow crookneck.
You can also mix a few types together for a fun twist on roasted veggies!
CAN THIS BE MADE AHEAD?
Yes, you can prep this ahead of time.
Slice your squash slices, toss them with the oil and seasonings, and store in an airtight container in the fridge.
When ready, just spread them in a single layer on a baking sheet and roast as directed.
You can also reheat leftovers in a toaster oven or even an air fryer to bring back the crisp!
ANY ADDITIONS?
There are all kinds of flavors I would try out here. Check it!
- Sprinkle red pepper flakes for a little heat
- Add a splash of lemon juice after roasting
- Mix in chopped red onions
- Add chopped fresh herbs like parsley or basil
- Sprinkle a little garlic powder or garlic salt
- Add a dash of chili powder or cayenne pepper for a spicy kick
- Top with more parmesan cheese after roasting
- Stir in chopped bell peppers
- Serve with a drizzle of balsamic glaze
- Add crumbled bacon for a smoky flavor
ANY SUBSTITUTIONS?
You got it! Let me know in the comments how your subs turn out.
- Use Italian seasoning instead of herbs de Provence
- Swap parmesan cheese with mozzarella or cheddar
- Try avocado oil or butter instead of olive oil
- Use sea salt or table salt if you don’t have kosher salt
- Try dried basil and oregano if you’re out of fresh herbs
- Swap black pepper with white pepper or smoked paprika for a different flavor
HOW TO STORE:
ROOM TEMPERATURE: Let the squash cool on the baking sheet for 10–15 minutes.
After that, move any leftovers to the fridge.
REFRIGERATOR: Place leftovers in an airtight container and store in the fridge for up to 3 days.
Reheat in the oven, toaster oven, or air fryer to bring back that roasted texture.
FREEZER: Roasted squash doesn’t freeze super well because it can get soggy, but if you really want to, freeze it in a single layer on a tray first, then transfer to a freezer-safe container.
Reheat at a high temperature in the oven or air fryer.
DANA’S TIPS AND TRICKS:
- 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.
Roasted Yellow Squash is one of those great side dishes you’ll find yourself making again and again throughout the summer.
With just a little olive oil, some cheese, and your favorite seasonings, you can turn plain squash into one of your favorite things to put on the table!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Parmesan Oven 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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