This quick and easy Roasted Yellow Squash combines yellow squash with a handful of savory herbs and spices and roasted tomatoes. I love to serve this with grilled chicken breasts or oven-baked beef brisket.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Yellow squash: choose yellow squash that is bright in color, firm, heavy for its size, and free of blemishes. Avoid squashes over 8 inches long because they are tough, woody, and seedy.
- Dried herbs: For best results, use dried herbs, as they roast much better. Reserve fresh herbs for sprinkling on after roasting.
- Tomatoes: Use grape, cherry, or raisin tomatoes.
- Cheese: Parmesan, Romano, or Asiago.
How To Roast Yellow Squash
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Toss the yellow squash with olive oil. Sprinkle on the seasonings and herbs and toss again.
- Spread the yellow squash in a single layer on a parchment-covered baking sheet. Roast for about 10 minutes.
- Meanwhile, toss the dried cherry tomatoes with basil. Add the cherry tomatoes to the baking sheet with the yellow squash. Roast for another 10-15 minutes.
- Sprinkle with Parmesan cheese and return to the oven for a couple of minutes.
Tips For Success
- For extra browning, after sprinkling the yellow squash with Parmesan, place it under the broiler on low for a couple of minutes. However, it is recommended that you skip the parchment paper if you want to do this. Parchment paper can catch fire under a broiler.
- Don’t cut the yellow squash too thin. Squash holds a lot of water, so if you cut it too thin, it will turn soggy before it browns.
- The dried herbs are customizable. Use your favorite ones. You can use seasoned salt, smoked garlic, Cajun seasoning, Creole seasoning, or Italian seasoning.
More Vegetable Recipes
Roasted Yellow Squash
This quick and easy Roasted Yellow Squash combines yellow squash with a handful of savory herbs and spices and roasted tomatoes.
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Servings: 6 servings
Calories: 105kcal
Ingredients
- 3 medium yellow squash cut in half lengthwise and then into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon crushed rosemary
- 2 cups cherry tomatoes halved
- ½ teaspoon dried basil
- ¼ cup freshly grated Parmesan or Romano cheese
Instructions
- Preheat the oven to 425° F. Cover a large baking sheet with parchment paper. Make sure the parchment paper is rated for that high a temperature. If not, go without it.
- Toss the yellow squash with olive oil. Sprinkle on the salt, black pepper, garlic powder, onion powder, marjoram, thyme, and rosemary. Toss again.
- Spread the chunks in a single layer on a parchment-covered baking sheet. Roast for 10 minutes.
- Meanwhile, toss the dried cherry tomatoes with basil. Add the cherry tomatoes to the baking sheet with the yellow squash. Roast for another 10-15 minutes or until fork-tender.
- Sprinkle with Parmesan cheese and return the baking sheet to the oven for 2-3 minutes.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave at 50% power for short increments until warm.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 462mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 1mg
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