This quick, easy Roasted Yellow Squash combines yellow squash with a handful of savory herbs and spices, plus roasted tomatoes. I love to serve this with grilled chicken breasts or oven-baked beef brisket.
Ingredient Notes and Substitutions
See the complete ingredient list 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, 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
- Oven Roasted Zucchini
- Zucchini Pie
- Sauteed Mushrooms
- Sauteed Peppers and Onions
- Roasted Turnips
- Okra and Tomatoes
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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Lisa
This is one of my absolute favorites! I love yellow squash, especially when it’s roasted and gets those delicious golden edges. It’s such a simple side dish, but I could seriously eat a whole plate of it by itself. Definitely one I’ll be making!
Kat
Serving this vegetable recipe with grilled chicken gives everyone a heavy dinner. You always make great meal combinations.
Elizabeth F
I’m a huge fan of squash and eat it regularly, but for some reason not so much this year. Your recipe reminded me to make sure to pick some up at the supermarket next time, and make a dish. Your recipe would be perfect.
Beth Pierce
Thanks, Elizabeth! Enjoy!
Bedabrata Chakraborty
The dish looks so pretty that it could be an Instagrammer’s delight. Also love the fact that it is all vegetarian and fits well at home.
Alejandra
The other week I tried to roast yellow squash without a recipe… terrible idea. So now I tried your recipe and it turned out so good!
JM
Roasting summer veggies on a baking sheet brings out amazing natural sweetness. Adding that melted Parmesan at the very end really completes the whole dish.
Catalina
I roasted this with fresh summer squash and it turned out wonderfully caramelized. The simple seasoning really let the natural flavor shine!
Amy
I made this roasted yellow squash, and it turned out tender with perfectly golden edges. The simple seasoning brought out so much flavor!
Beth Pierce
So happy that you liked it!
Ben
I made this to go with my seared salmon, and we loved it. Great recipe.
Beth Pierce
Thank you, Ben!
Terri
This is such a great side! It was perfect with my chicken. We loved it.