Parmesan Oven Roasted Yellow Squash

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.

Course Side Dish

Cuisine American

Keyword Roasted Yellow Squash

Prep Time 15

Cook Time 15

Servings servings

Calories 141kcal

Author Dana DeVolk

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