Roasted Yellow Squash

This quick and easy Roasted Yellow Squash combines yellow squash with a handful of savory herbs and spices and roasted tomatoes.

Course roasted vegetables, Side Dish, vegetable

Cuisine American

Keyword can you roast yellow squash, how do you roast yellow squash, how long to roast yellow squash, how to roast yellow squash, oven roasted yellow squash, roasted yellow squash recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 105kcal

Author Beth Pierce

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