Skinnytaste > Recipes > Sides > Roasted Yellow Squash

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
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) 


  • 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


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.

Skinnytaste Simple promo banner

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

55 comments on “Roasted Yellow Squash”

  1. 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!

  2. Avatar photo
    Mary Lawrence

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

  3. 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

  4. 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.

  5. 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!

  6. Avatar photo

    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!

  7. 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!

  8. I roasted summer squash and zuchinni like this on the grill then tossed with a lemony basil pesto.

  9. Avatar photo
    Donna Walker

    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!

  10. Avatar photo
    Deepti Bhave

    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 @

  11. I have an overabundance of squash in my house (fresh out of our garden!), and we do this ALL THE TIME!


  12. Avatar photo

    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.

  13. Sautee and caramelize Onions and a jalepeno pepper in olive oil. Slice up squash and cook down with no water, delicious!

  14. 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

  15. 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

  16. 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!

  17. 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!! 🙂

  18. 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.

  19. 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!

  20. 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 =)

  21. Avatar photo
    Lilly Howell

    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!

  22. Avatar photo
    Carrie @ Season It Already!

    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~

  23. I tried this last night with some yellow crookneck squash I am growing in my garden and it was great!

  24. 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!

  25. 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.

  26. 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.

  27. This was so simple and good. I used it on assorted veggies and was AMAZED by what I could get my husband to eat!

  28. Avatar photo
    Jennifer @ Peanut Butter and Peppers

    Love roasted squash! Squash is one of my favorite foods this time of year! Yum!!

  29. 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.

    1. 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.

  30. Avatar photo
    Ellen B Cookery

    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.

  31. 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!

  32. 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 🙂

  33. I make this all the time during the summer, so simple and delicious! I love squash but sometimes need new ways to prepare it.