This roasted yellow squash comes out tender with golden, caramelized edges—perfect with grilled chicken, fish, or whatever protein you’re cooking up. An easy, 5-ingredient side dish!
Roasted Yellow Squash
If you’re looking for an easy way to use up summer squash, this roasted yellow squash is my go-to. With just five ingredients and one pan, it couldn’t be simpler. There’s something about roasting vegetables that brings out their natural sweetness—just toss the squash with a little olive oil, season to taste, and let the oven do the work while you prep the rest of your meal. For more simple summer squash side dish recipes, try my Grilled Zucchini or these baked zucchini sticks.
I used green zucchini and it was amazing! I never comment/leave reviews on recipes but this was so unexpectedly good, I had to. I ate it like candy.
Ingredient’s You’ll Need
To roast yellow squash, you only need 5 ingredients, which are mostly pantry staples! See the recipe card below for the exact measurements.
Yellow Squash: Cut the squash in half lengthwise and then slice it into half-moon pieces.
Olive Oil prevents it from drying out and helps the seasoning stick.
Seasoning: Salt, black pepper, garlic powder
This easy roasted yellow squash recipe only takes a few minutes to prepare before you pop it in the oven. See the recipe card at the bottom for printable directions.
Cut the yellow squash into half moon slicesSeason with salt, pepper, garlic powder and olive oil.Roast on a sheet pan 400F about 10 to 12 minutes.Season: Toss the sliced squash in olive oil and sprinkle with salt, pepper, and garlic powder. Place it on a sheet pan in a single layer.
How Long to Roast Yellow Squash: Roast the squash at 400F for 10 to 12 minutes until the bottom is golden brown.
Squash Options: Substitute zucchini.
Take it up a notch and sprinkle with grated parmesan cheese or Feta cheese right after it’s done.
Herbs: Top with fresh basil, chives, or parsley.
Citrus: Squeeze a lemon over the veggies after removing the pan from the oven.
Roasted summer squash pairs fantastically with any protein. Below are some ideas:
Yield: 4 servings
Serving Size: 1 /4 of recipe
Equipment
1 sheet pan
medium bowl
Ingredients
▢ 2 cups yellow squash, cut into ¼-inch thick half moons▢ 1/2 tbsp extra virgin olive oil▢ 1/4 teaspoon garlic powder▢ kosher salt, to taste▢ black pepper, to taste
Instructions
Preheat the oven to 400F.
In a medium bowl combine yellow squash, olive oil, garlic powder, salt and pepper and toss to mix.
Place the squash on a baking sheet in a single layer and bake in the lower part of the oven 10 to 12 minutes, or until the bottom is golden. Remove and serve immediately.
Nutrition
Serving: 1 /4 of recipe, Calories: 23 kcal, Carbohydrates: 2 g, Protein: 0.5 g, Fat: 2 g, Sodium: 2 mg, Fiber: 0.5 g
Refrigerate squash for up to 4 days.
Reheat it in the oven or air fryer until warm. You can microwave it, but it may be a little soggy.