Name: Roasted Yellow Squash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 medium yellow squash, sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika (optional); Salt and pepper to taste; 1/4 cup grated Parmesan cheese; Chopped fresh parsley for garnish

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If you’re craving a simple side dish that’s effortlessly vibrant, delicious, and healthy, this Roasted Yellow Squash recipe is here to win over your dinner table. Each bite is tender and caramelized, delivering the subtle sweetness of fresh squash enhanced with a savory medley of spices. The edges get golden and slightly crisp, balancing out that melt-in-your-mouth interior, and a sprinkle of Parmesan and fresh parsley takes everything to the next level. Whether you have a basket of summer squash from the market or just need a quick veggie to round out your meal, Roasted Yellow Squash will quickly become your go-to favorite.

Roasted Yellow Squash Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of basic, wholesome ingredients come together to create such captivating flavor in this dish. Each item plays an important part, offering something uniquely irresistible—color, crunch, creaminess, or that all-important burst of umami.

Yellow squash: The shining star of this dish! It brings sweetness, softness, and that gorgeous sunny color once roasted.
Olive oil: Helps with browning and keeps the squash tender, while adding a luxurious, subtle flavor.
Garlic powder: Provides a savory, aromatic punch that infuses every bite.
Dried thyme: Lends a herby note and depth, perfectly complementing yellow squash’s natural flavor.
Smoked paprika (optional): Introduces just a hint of warm smokiness—use it for an extra layer of complexity.
Salt and pepper: The essential duo for seasoning, balancing out the sweetness and bringing all the flavors to life.
Grated Parmesan cheese (optional): Adds a wonderful cheesy, salty crunch during the last moments of roasting.
Chopped fresh parsley: A fresh, green finish that brightens the entire dish just before serving.

How to Make Roasted Yellow Squash

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425°F (220°C), giving you that high heat that helps achieve beautifully roasted edges. While the oven warms up, line a baking sheet with parchment paper or lightly grease it—this small step makes cleanup a breeze and ensures nothing sticks.

Step 2: Slice the Squash

Wash the yellow squash well, then slice each one into 1/4-inch thick rounds. This size is perfect: not so thin they’ll burn, but not so thick they won’t cook through. Consistent slicing helps every piece roast evenly and finish at the same time.

Step 3: Season Generously

In a large mixing bowl, toss your squash slices with olive oil, garlic powder, dried thyme, smoked paprika (if you’re using it), and a pinch of salt and pepper. Give it all a good toss, making sure each round is glossy and well-coated with the flavor-packed mixture. The olive oil will help everything meld together and roast up perfectly.

Step 4: Arrange and Roast

Spread the seasoned squash in a single layer on your prepared baking sheet. For crispier edges, resist the temptation to pile them on; any overlap will lead to steaming rather than roasting. Slide the tray into your preheated oven and roast for 20–25 minutes, flipping the slices halfway through so both sides turn golden and tender.

Step 5: Add Parmesan and Finish

If you’re including Parmesan cheese, sprinkle it over the squash during the last five minutes of roasting. It’ll melt, turn golden, and deliver little savory pops in every bite. Once done, remove the tray from the oven and scatter with chopped fresh parsley for a pop of color and zip of fresh flavor. That’s it—your Roasted Yellow Squash is ready to serve!

How to Serve Roasted Yellow Squash

Garnishes

A handful of freshly chopped parsley is the classic finish, but feel free to get creative. A quick squeeze of lemon over the top brings bright acidity, while a drizzle of balsamic glaze or a handful of toasted pine nuts adds another layer of excitement—perfect for when you want your Roasted Yellow Squash to really shine on the table.

Side Dishes

Roasted Yellow Squash is versatile enough to pair with almost anything: steak, chicken, grilled fish, or as a star on a vegetarian plate. Try it alongside a fluffy quinoa pilaf, creamy mashed potatoes, or nestled next to a zesty tomato salad for a rainbow of flavors and textures.

Creative Ways to Present

Take your Roasted Yellow Squash up a notch by stacking the roasted slices into a pretty spiral on a platter, or mix them with roasted zucchini and colorful red onions for a medley that’s as visually stunning as it is delicious. You can even use leftovers in a pita sandwich with hummus for a fun twist on lunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Cool any extra Roasted Yellow Squash to room temperature, then transfer to an airtight container. It keeps beautifully in the fridge for up to three days, making it a meal-prep superhero for busy weeks.

Freezing

While roasted squash can be frozen, just note that it may lose some of its crispness after thawing. If you decide to freeze, arrange the cooled slices on a tray to freeze individually first, then transfer them to a freezer bag. They’ll keep for up to two months.

Reheating

To bring back some of that original roasted texture, reheat Roasted Yellow Squash in the oven at 400°F until warmed through and edges are revived—about 8-10 minutes. The microwave works in a pinch, though it can make the squash a bit softer.

FAQs

Can I use zucchini instead of yellow squash?

Definitely! Zucchini can be used in the exact same way as yellow squash—feel free to mix both for a colorful, delicious take on this classic recipe.

Is Roasted Yellow Squash healthy?

Absolutely. Roasted Yellow Squash is low in calories, packed with vitamins like C and A, and loaded with fiber, making it both nutritious and satisfying without feeling heavy.

Do I have to peel yellow squash before roasting?

No need! The skin of yellow squash is tender and totally edible, so you can save time and extra effort by leaving it on—plus, it adds a nice pop of color.

Can I make Roasted Yellow Squash ahead of time?

Yes, you can roast the squash a day or two ahead and store it in the fridge. Pop it back in the oven just before serving to recapture some of that irresistible crispness.

What else can I add for flavor?

Experiment with your favorite spices or throw in sliced red onions, bell peppers, or a pinch of red pepper flakes for heat. Roasted Yellow Squash is the perfect base for remixing with whatever fresh ideas you have on hand.

Final Thoughts

If you’ve never tried Roasted Yellow Squash before, now’s the time—this recipe transforms a humble veggie into a show-stealing side. It’s quick, customizable, and always dependable, so give it a try and watch it earn a regular spot on your table!

Roasted Yellow Squash Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Delight in the simplicity of this Roasted Yellow Squash recipe that brings out the natural flavors of the squash with a perfect blend of seasonings and a hint of cheesy goodness. A versatile and easy-to-make side dish that pairs well with any meal.

Ingredients

Scale

Yellow Squash:

4 medium yellow squash, sliced into 1/4-inch rounds

Seasonings:

2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste

Optional Garnish:

1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Squash: In a large bowl, toss the sliced squash with olive oil, garlic powder, thyme, smoked paprika (if using), salt, and pepper until evenly coated.
Roast the Squash: Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Add Cheese and Garnish: If using Parmesan cheese, sprinkle it over the squash during the last 5 minutes of roasting. Garnish with fresh parsley before serving.