Roasted Yellow Squash is an easy and delicious squash recipe requiring only a small handful of ingredients and minimal hands on time.
Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato. Slice in half, lengthwise.
How to make Roasted Squash
This easy recipe comes together in just three simple steps!
1. Preheat the oven to 400° F and lightly grease a sheet pan with cooking spray.
2. Slice the squash. Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
3. Season and roast the squash. Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl.
Sprinkle the seasoning over the squash and roast on a sheet pan for 12 – 15 minutes, until the golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.
I like to serve this roasted squash with tri tip steak and twice baked potatoes for the perfect meal!
What to serve with Oven Roasted Yellow Squash
There are so many exciting recipes their pair well with yellow squash. I made a list of some of my favorites if you need help coming up with a full meal!
Yellow Squash 101 – The Basics
FAQ
Should yellow squash be peeled before cooking?
Can I cook squash with skin on?
Can you eat the skin on yellow squash?
Do I need to remove skin from summer squash?
Do you need to peel yellow squash before cooking?
Keep an eye on the rounds and pull them out of the oven before they become too tender. You do not need to peel yellow squash before cooking. The skin is thin enough that it’s best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
how do I prepare yellow squash?
Roasted (or Baked) – Cut in half, slice or cut into pieces. Brush with olive oil and season with salt. Bake at 400-degrees for 20-25 minutes or until tender. Throw some other veggies on there to make a delicious roasted vegetable medley. Sautéed – Slice or cut into smaller pieces and sauté in butter over medium-high heat for 10-15 minutes or until tender. Season with salt or seasoning (see ideas below). Grilled – Cut into thick slices or wedges. Brush with vegetable oil and grill for 5 minutes per side or until tender. Season with salt with each turn. Air Fried – Brush with olive oil and sprinkle with salt. Air fry at 375-degrees for 8 minutes, flipping half-way through. Season more after flipping if needed.
Can you eat yellow squash without peeling it?
Yes, absolutely! They’re no need to waste the pretty skin by peeling it. It adds a beautiful pop of color to the plate. Trim 2 medium yellow squash and thinly slice crosswise into 1/4-inch rounds (about 4 cups). Finely chop 2 garlic cloves. Thinly slice 1 medium scallion crosswise (about 2 tablespoons).
Should squash be peeled before eating?
All Squashes Must be Peeled Ok, so some squashes—like butternut and kabocha—should be peeled before you eat them. But certain varieties, especially the smaller ones like acorn and delicata, have softer, more tender skins, so you don’t have to bother with the peeling; just eat them.