Roasted Yellow Squash

This post may contain affiliate links. Read my disclosure policy.

Roasted summer squash is simple and delicious, it really doesn’t get easier than this!

There’s something about roasting vegetables that makes them taste so good. You’ll be surprised to see your family go back for seconds and it really doesn’t require much effort. Toss it with a little olive oil, season it to taste an roast while you are preparing the rest of your meal.

You can even take it up a notch and top with shredded parmesan cheese. See how quickly it disappears! And yes, you can do this with zucchini as well.

I went to the Union Square Greenmarket Monday with my friend Amy who writes a gluten-free blog called The Healthy Apple. I’m always like a kid in a candy store when I go to farmer’s markets, is it just me?

I fell in love with the color of this squash, the tips looked like zucchini but the rest was a bright yellow.

Amy and I bought lots of veggies and we are both planning on making something with our goodies. Stay tuned for next week’s post to see how both of us come up with different ways to prepare a dish with our farmer’s market finds. Until then, enjoy this simple side dish (you might even want to double it)!


Roasted Yellow Squash
Skinnytaste.com
Servings:Serving Size: 1/4th • Points +: 1 pts • Smart Points: 1
Calories: 23.6 • Fat: 1.8 g • Protein: 0.7 g • Carb: 1.8 g • Fiber: 0.7 g • Sugar: 0 g
Sodium: 1.9 mg (without salt) 

Ingredients:

  • 2 cups yellow squash, cut into 1/4-inch thick half moons
  • 1/2 tbsp olive oil
  • pinch of garlic powder
  • salt and pepper, to taste

Directions:

Preheat the oven to 400°.

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.

Leave a Reply

Your email address will not be published.

55 comments

  1. This is really good . I’ll never cook squash my way again. Taste so good.

  2. Found this recipe and the roasted okra and tried them both. When I took the squash out of the oven I sprinkled some grated parmesan cheese over it. Excellent low calorie method and very tasty! I will definitely be making this again as I have a garden with abundant okra and squash!

  3. I'd try it

  4. I've never roasted squash before. I think that's going to change staring next week. Thanks for sharing!

  5. I really love reading and following your post as I find them extremely informative and interesting. This post is equally informative as well as interesting . Waterless Cooking

  6. This was great – so simple, tasty, and healthy!
    Thanks for posting!
    Mandy