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Roasted yellow squash is the perfect way to serve this vegetable! This easy method bakes summer squash with Parmesan and Italian herbs.
Are you a yellow squash fan? Here’s one of the best and easiest ways to cook this bright vegetable — roasted yellow squash! Pop the rounds in the oven with Italian herbs and Parmesan cheese and roast them until tender. This hands-off method cooks the veggie like a charm.
When I have yellow squash, this is my preferred cooking method! (I also love this tasty casserole or grilled squash if I have time.) Here are some tricks for baking time and seasoning roasted summer squash to perfection.
How to make roasted yellow squash
Yellow squash roasts up in just 20 minutes in a hot oven! It’s simple, with just a few steps to follow. Here’s what you’ll do (or you can jump right to the recipe below):
- Slice into ¼ inch-thick slices. This width is just right for tender bites of yellow squash. It takes longer to roast if you cut it thicker…and it’s not as tasty.
- Roast about 20 minutes at 425 degrees Fahrenheit: Just until tender! You don’t want to overcook summer squash, or it tastes limp and stringy.
- Add the Parmesan cheese at the 8-minute mark, and rotate the trays! This helps prevent it from burning or getting too browned in the oven. Rotating the trays is helpful for even browning.
Best seasonings to use
Here’s the thing about this summer vegetable — it contains 95% water. So similar to zucchini, it needs a lot of seasoning to make it taste as delicious as possible. Pairing roasted yellow squash with Italian-style herbs brings a big punch to the flavor. Here’s what I used in this recipe:
- Dried oregano
- Dried basil
- Onion powder
- Garlic powder
- Shredded Parmesan cheese
More seasoning variations
You can make variations on roasted summer squash by mixing up your seasonings. Here are a few ideas to use instead of the seasoning blend in this recipe (and use a hair less kosher salt):
- Greek seasoning: Use 1 tablespoon Greek Seasoning for even more Mediterranean flair
- Cajun seasoning: Opt 2 teaspoons for Cajun Seasoning (spicy) or Blackened Seasoning (medium)
- Ranch seasoning: Try 1 tablespoon Ranch Seasoning to add intrigue
- Old Bay seasoning: Add 2 teaspoons Old Bay Seasoning for a zesty addition
- Taco seasoning: Add 1 tablespoon Taco Seasoning or Fajita Seasoning for a Mexican-style vibe
Dietary notes
This roasted yellow squash recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.
Roasted Yellow Squash
Roasted yellow squash is the perfect way to serve this veggie! This easy method bakes summer squash with Parmesan and Italian herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds squash (about 4 to 5 medium small)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon kosher salt
- ½ cup shredded Parmesan cheese (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
- Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
- Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (I usually add another sprinkle). Serve immediately.
More yellow squash recipes
Ready to make more than just roasted summer squash? Here are a few more of my favorite yellow squash recipes:
- Bake up cozy Squash and Zucchini Casserole
- Throw it on the grill for Grilled Yellow Squash or Grilled Squash & Zucchini
- Add zucchini to make Roasted Yellow Squash & Zucchini
“You don’t want to overcook summer squash, or it tastes limp and stringy.”
This is literally my absolute favorite when it’s soft like that. I do not want any type of vegetable crunch in my cooked veggies. Shame.
Great but pretty salty. I’ll cut the salt in half next time.
Great tips. Thank you! One of my friends gave me a yellow squash this morning and I was looking for an easy way to prepare this. I love the idea of using parmesan with it.
Hello guys, I am looking forward to making the squash recipe. Would you please include the sodium content and a breakdown of the types of fat in your nutrition facts? I work with a population of people that benefits from this additional information.
Hi! Our calculator doesn’t provide information on different types of fat and we omit sodium because it has a hard time accurately calculating the sodium. You are welcome to analyze any recipe by copying into a calculator such as: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Thanks for making!