How do you cook squash in the oven

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This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep. Serve the summer squash alongside just about any of your favorite entrees — from bbq chicken to grilled steaks, pasta to fried fish. The simple, flavorful recipe works equally well with zucchini, too!

There always seems to be a bumper crop of fresh zucchini and yellow squash during the months of July and August in Central Virginia. We throw the mild veggies into chocolate cake and quick bread, turn it into fries, and use it to make casseroles. When my neighbor, Mrs. Peachey, gave me a bag of her homegrown yellow squash a couple of weeks ago and told me about her recipe for roasted yellow squash, I was instantly intrigued. We love new ways to turn fresh vegetables into tasty sides, and this simple dish does not disappoint!

An Easy Weeknight Side Dish

While we enjoy a cheesy zucchini gratin or a batch of fresh muffins when time allows, the best weeknight sides are those that come together at the last minute with simple ingredients. No rushed trips to the grocery store, and no hours spent slaving over a hot stove. Instead, this oven roasted yellow squash comes together in about 10 minutes — and it tastes delicious! Crispy, browned Parmesan cheese sits on top of the tender squash. Feel free to garnish with fresh herbs if you’ve got them, but it’s certainly not necessary. The flavorful, easy side dish goes well with almost any entrée!

What is the yellow squash called?

Yellow squash comes in two varieties: crookneck and straightneck. Crookneck squash has larger seeds and a thicker, waxier skin, and its shape can make it harder to slice into rounds. As a result, I prefer yellow straightneck squash for this recipe. Its close green cousin, zucchini, also works well!

What do I do if my yellow squash is too big?

If you wait to harvest yellow squash until it’s very large, the skin will be thicker, the seeds will be larger, and the taste and texture will not be nearly as good as the smaller, less-mature version. That said, nobody wants to throw away homegrown veggies! Instead of using the over-sized squash in this recipe, I recommend saving that big guy for a loaf of bread or a batch of muffins. Just scoop out the huge seeds and grate the squash to use in a baking recipe like you would use zucchini.

This is a quick overview of the simple ingredients that you’ll need for a batch of oven roasted yellow squash with Parmesan and herbs. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Yellow summer squash: or use zucchini, or a combination of the two.
• Olive oil: the fat that adds flavor, prevents the vegetables from sticking to the pan, helps them brown, and helps the seasoning adhere to the squash.
• Kosher salt and black pepper: enhance the other flavors in the dish. I don’t count these in my list of “3 ingredients!”
• Grated Parmesan cheese: freshly-grated Parmesan is best, if available. Otherwise, feel free to use a can of the pre-grated stuff…they both work!
• Optional garnish: fresh parsley, thyme or basil are a delicious finishing touch if you have them in your garden, but they’re certainly not necessary.

How to Roast Yellow Squash

Sometimes simple is best, and Mrs. Peachey’s roasted summer squash is the perfect example of an easy recipe that allows the vegetables’ flavor to shine.

1. Toss together squash rounds, olive oil, salt and pepper.
2. Arrange squash in a single layer on a rimmed baking sheet.
3. Top with Parmesan cheese.
4. Roast in a 400°F oven for 12-14 minutes, or until the squash is tender.
5. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is crisp and golden brown.
6. Garnish with chopped fresh herbs, if desired.

What to Serve with Oven Roasted Summer Squash

This versatile side dish goes well with almost any of your favorite dinners. Here are a few ideas to serve with the yellow squash:

• Grilled Steak
• Pan-Fried Pork Chops with Peach Sauce or Grilled BBQ Pork Chops
• Baked Salmon, Grilled Salmon or Southern Glazed Salmon
• Baked Baby Back Ribs
• Spaghetti with Meat Sauce
• Lemon Chicken Piccata
• 4-Ingredient Pork Loin Roast
• Crispy Southern Fried Catfish
• Grilled BBQ Chicken Breast or Marinated Grilled Chicken Thighs
• Shrimp and Grits
• Grilled Pork Tenderloin
• Fried Chicken
• Baked Ziti with Sausage
• Lasagna

Storage

This dish is best when enjoyed immediately, while the squash is still crisp on top. Leftovers will last in an airtight container in the refrigerator for 3-4 days.

Recipe Variations

• Use zucchini instead of yellow squash, or try a combination of the two.
• Add more seasoning, to taste. Try Italian seasoning, garlic powder, seasoned salt, or our favorite all-purpose seasoning blend.
• Top with chopped nuts. For a special touch and added crunch, sprinkle with toasted almonds, pecans or walnuts before serving.

Tips for the Best Roasted Yellow Squash Recipe

• How to Cook Yellow Squash so it’s Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn’t turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it. Keep an eye on the rounds and pull them out of the oven before they become too tender.
• You do not need to peel yellow squash before cooking. The skin is thin enough that it’s best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
• Use freshly-grated Parmesan cheese for the best flavor and texture. If you don’t have fresh Parmesan from a wedge, you can use a can of pre-grated Parmesan instead.
• Garnish the roasted summer squash with fresh herbs, when possible. I love a sprinkling of chopped parsley, thyme or basil with this dish.

More Recipes with Summer Squash

• One-Bowl Zucchini Muffins
• Sauteed Yellow Squash and Zucchini with Onions
• Southern Squash Casserole
• Skillet Pork Chops with Zucchini and Yellow Squash
• Garlic Parmesan Zucchini Casserole
• Zucchini Fritters
• Crispy Zucchini Fries
• Morning Glory Farm Zucchini Bread

• 1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
• 1 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 3 tablespoons grated Parmesan cheese
• Optional garnish: chopped fresh herbs such as parsley, thyme or basil

• Preheat oven to 400°F.

• Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.

• Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.

• Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

• How to Cook Yellow Squash so it’s Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn’t turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it. Keep an eye on the rounds and pull them out of the oven before they become too tender.
• You do not need to peel yellow squash before cooking. The skin is thin enough that it’s best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
• Use freshly-grated Parmesan cheese for the best flavor and texture. If you don’t have fresh Parmesan from a wedge, you can use a can of pre-grated Parmesan instead.
• Garnish the roasted summer squash with fresh herbs, when possible. I love a sprinkling of chopped parsley, thyme or basil with this dish.

Serving: 1/4 of the recipeCalories: 65kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 60mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 259IUVitamin C: 19mgCalcium: 59mgIron: 1mg