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plate of roasted yellow squash with golden edges

Quick & Easy Roasted Yellow Squash Recipe

A quick and easy roasted yellow squash recipe that’s ready in just 15 minutes. Crispy, tender, and perfectly seasoned, this healthy side dish pairs beautifully with any meal.
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Course: Side Dish
Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cook Time: 12 minutes
Optional finishing (adding cheese or herbs): 3 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 120kcal
Cost: $5

Equipment

  • 1 Large rimmed baking sheet Heavy-duty for even roasting
  • 1 Parchment paper For easy cleanup
  • 1 Large mixing bowl For tossing squash with oil and seasonings
  • 1 Sharp Chef’s Knife For uniform slicing
  • 1 Kitchen tongs For flipping slices

Ingredients

  • 4 medium yellow squash about 2 pounds, sliced into ¼-inch rounds
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • ¼ cup Parmesan cheese optional, grated
  • 1 tablespoon fresh thyme leaves optional
  • 1 teaspoon dried Italian seasoning optional
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons fresh herbs basil, parsley, or oregano, optional

Instructions

  • Preheat oven to 425°F and line baking sheet.
  • Slice squash into ¼-inch rounds.
  • Pat squash dry.
  • Toss squash with oil, salt, pepper, garlic.
  • Arrange slices in single layer.
  • Roast 12-15 minutes, flipping halfway.
  • Remove when golden and tender.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 120kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 350mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg