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.
Why This Works!
I love a no-fuss side dish, especially one that you can make on a sheet pan! This is a simple side dish I make in the summer when my garden is overflowing with summer squash:
- Just 5 Ingredients The ingredient list is short, and you probably have them all on hand except for the squash.
- Quick: Unlike heartier vegetables, like carrots and broccoli, squash only takes about 12 minutes to roast.
- In Season: A great way to use up that summer squash!
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, vegan, gluten-free, paleo, Mediterranean diet-friendly, dairy-free, keto, low-carb, and anti-inflammatory
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
How to Roast Yellow Squash
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.
- 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.
Variations
- 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.
Serving Suggestions
Roasted summer squash pairs fantastically with any protein. Below are some ideas:
- Chicken: Grilled Chicken, Baked Chicken Breasts, Air Fryer Chicken Thighs
- Seafood: Grilled Crab Legs, Blackened Grilled Salmon Skewers, Pan Seared Shrimp
- Meat: Grilled Pork Chops, Air Fryer Steak
Roasted Yellow Squash
Equipment
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Storage
- 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.
More Roasted Squash Recipes You’ll Love
For more side dish ideas using squash, check out these five delicious roasted squash recipes to inspire your next meal!
- Roasted Butternut Squash
- Roasted Delicata Squash
- Roasted Acorn Squash with Brown Sugar
- Roasted Spaghetti Squash
- Roasted Honeynut Squash with Maple and Pecans
If you make this roasted yellow squash recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Followed recipe exactly. Took 4 to 5 times longer to roast though, to get even a hint of browning and nothing caramelized. I got tired of waiting. So nothing quick about it.
Rated 4 because it did taste good
If you used parchment paper or cut it too thick, it will take longer to brown.
I tried this recipe twice and it didn’t work either time for me – I followed the directions but even after cooking for close to 30 min, they never browned. I love your recipes so this is definitely not the norm.
What is the baking sheet you are using?
Looks like a USA Pans sheet pan
This is really good . I’ll never cook squash my way again. Taste so good.
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!
Yum!
I'd try it
I've never roasted squash before. I think that's going to change staring next week. Thanks for sharing!
This was great – so simple, tasty, and healthy!
Thanks for posting!
Mandy
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.
This is great, works for a lot of vegetables!
i've had this recipe for the last 3 days, lunch and dinner, just because it is so simple and amazing!!! nice to know the nutritional information! thanks!
I made this the other night using zuchinni as that is what I had on hand. I followed the exact same recipe and it was yummy! Thanks for sharing!
I love roasting yellow summer squash with fennel. The yellow summer squash turns so buttery when roasted, even with little or no oil. The fennel somehow is just a perfect match for the buttery squash – offering extra sweetness and a touch of savory flavor. I can't wait for fall!
I roasted summer squash and zuchinni like this on the grill then tossed with a lemony basil pesto.
Yum!
This is how I always make butternut squash! I mix it all up on the roasting pan.( olive oil, Paula Deen's House Seasoning) So good!
Nice I can't wait to try it myself. 🙂 I would like to share my Low cal potato chips recipe. :). Potato Chips is one of the most loved snacks preferred by all ages. Every time we shop for groceries we are tempted to buy one of this crunchy chips packets. But we are always worry about the calories they will bless our body with and move on. I have tried the "baked" versions but nothing comes to the deep fried potato chips with loaded calories.
This recipe is very low in calories and I was delighted to try it and realize it is as crunchy and tasty as deep fried versions.You can serve it as a snack at a party or as a quick bite for the guests. It takes minutes to make and provides the body with all the goodness a potato has to offer. Here is how you make it..
For more recipes please visit us @ http://desibidesi.com
I have an overabundance of squash in my house (fresh out of our garden!), and we do this ALL THE TIME!
🙂
Oh yum! I made roasted yellow squash this week, but I peeled it into long "noodley" strips before hand and served it with fresh tomato sauce. These look amazing too though.
Sautee and caramelize Onions and a jalepeno pepper in olive oil. Slice up squash and cook down with no water, delicious!
I add a chopped up apple to the zucchini when I roast it- the flavors really complement each other and it tastes great with pork
Here's another delicious way to cook Zucchini, also waterless. Just slice or rough-chop the zucchini (yellow or green) into a saucepan, add a handful or 2 of chopped parsley and several minced cloves of garlic, along with a pinch of salt. Put the lid on and it will cook in its own juice over medium heat. I got this recipe from a friend from Abruzzi. Cindy
I was going to saute my green and yellow squash but saw your recipe and decided to roast them. I substituted beautiful red salad onion in wedges for the garlic, and did it for about a half hour, and they were caramelized and spectacular. Thanks for the inspiration!
I love roasted veggies. This simple recipe can be used for many different veggies, broccoli, carrots, green beans- love them all.
Thank you so much for all of your awesome recipes!!! You do a fantastic job!! 🙂
sounds good and so simple. I am making this recipe tonight.
Me too, I love Farmers Markets. Just got back from SLO(San Luis Obispo) in Central California. The Farmers market every thursday is one of the largest I have ever been to.
yummy! i love roasted squash and zuch. i use more than a pince of garlic powder though. lol. i also slice up onion and roast it right on the pan with it!! so good!
Hi Gina! This looks so yummy and simple! I love the Union Square Green Market, I think I need to get over there soon and get some fresh organic veggies..I'm sure they taste wayyyy better than regular market veggies. Thanks for the yummy recipes =)
Such a simple and great idea! I just got a bunch of yellow squash in my CSA box last night! How did you read my mind that I needed a recipe for it?
Thanks! I will be testing this out tonight!
Such an easy and yummy side. I also like to add onions and some herbs de provence from time to time for extra flavor. Cheers~
I tried this last night with some yellow crookneck squash I am growing in my garden and it was great!
For the yellow squash, my mom taught me to cook them using NO water. Put the butter or olive oil and onions in the bottom of your saucepan, sliced squash on top, cover with a tight lid and cook on LOW heat. In a few minutes, the squash will make enough liquid to cook them in and you won't even have any water to drain off. They are more flavorful this way and you keep all the vitamins, too!
I love roasting vegetables of all kinds. Last week I did a mixture of yellow and zucchini squash, sweet peppers, onion, mushrooms, grape tomatoes, garlic and some small fingerling potatoes. My grandsons loved it, their mother was amazed! The leftovers went into a pita the next day with a little feta cheese for my lunch.
I simmer sliced yellow crookneck squash in a small amount of water until it is just starting to lose its white color around the skin part of the squash. Then I add about 1/2 cup sliced sweet onions to pan, lid on, until both vegetables are done but still a little firm. I drain the water and add 1 to 2 Tbsp. real butter to melt, salt & pepper it and serve. My family LOVES yellow squash this way.
mmmmm. looks great.
This was so simple and good. I used it on assorted veggies and was AMAZED by what I could get my husband to eat!
Love roasted squash! Squash is one of my favorite foods this time of year! Yum!!
Love it! Looks so delicious! Thanks to that recipe!
The farmer who I have been buying these from call them yellow zucchini which are different than yellow squash and taste different as well. Both are sooo yummy, but defintely have a different taste. In addition to cooking them in the oven, in the summer, I saute either the zucchini or squash with onion, garlic in olive oil and at the end throw in a a couple of handfuls of grape tomatoes. If those are not available, i dice up fresh tomatoes and use those. At the end, some fresh basil…soooo good. Maria.
YUM!!
I do something similar by sauteing both yellow squash and zucchini with the onion, garlic in olive oil, but add fresh mushrooms and instead of fresh tomatoes I use a can of stewed or diced ones. My family loves this dish! I am ready to try it roasted though…I roast other vegetables but have never tried yellow squash.
We slice the squash lengthwise (quarters) and then season and grill. Great
Yum love that! I make them as well…and they are great on the grill too
Yes, I love grilling squash and zucchini!
These look fantastic! We just bought some of these last week while in Niagara and I must say, they're a whole lot tastier than a zucchini.
I'm growing yellow zucchini this year. Those are definitely them. I'm excited to get your recipes because I've got zucchini running out my ears!
Send some my way!! 😉
Hope they were delicious!
this is how i like to make the majority of my veggies!! so tasty
Wow the squash looks good and I am going to try it on the grill also. Thanks..
I'm going to try this one on the grill!
Those squash may actually be zucchini – there is a variety called Golden Zucchini. That's what I grow for the family members who won't even consider eating the green ones 🙂
I agree, those do look like zucchini.
They are def. in the squash family! Golden zucchini, love the sound of that!
That’s not the yellow squash, but is still very tasty!
I make this all the time during the summer, so simple and delicious! I love squash but sometimes need new ways to prepare it.
YUM! I love yellow squash.
Looks delicious! I sometimes add a teaspoon of cinnamon instead of pepper 🙂