This roasted yellow squash is tender with golden, caramelized edges—an easy, flavorful side that pairs beautifully with grilled chicken, fish, or any protein. With just five ingredients and one sheet pan, it’s a reliable summer staple when squash is in season.
Roasted Yellow Squash
If your garden or farmers market is overflowing with summer squash, this simple roasted yellow squash recipe is a perfect way to use it. Roasting concentrates the squash’s natural sweetness and gives the edges a lovely caramelized color and flavor. The technique is straightforward: slice the squash, toss with a little olive oil and seasonings, spread in a single layer on a sheet pan, and roast at a high temperature until golden underneath. This cooks fast—about 10–12 minutes—so it’s an ideal last-minute side while you finish the rest of the meal.
Why This Works
I love no-fuss side dishes, and this one comes together on a single sheet pan. A few reasons it’s a favorite:
- Minimal ingredients: You need only five items, most of which are pantry staples.
- Quick: Yellow squash roasts much faster than denser vegetables—expect about 10–12 minutes.
- Seasonal: A great way to use fresh summer squash.
- Diet-friendly: Naturally low in calories and adaptable to vegetarian, vegan, gluten-free, dairy-free, and low-carb preferences.
Ingredients You’ll Need
This recipe uses just five simple ingredients. Exact measurements are listed in the recipe card below.
- Yellow squash: Trim and cut into 1/4-inch thick half-moon slices.
- Olive oil: A small amount to keep the squash moist and help seasonings adhere.
- Seasonings: Salt, black pepper, and garlic powder.
How to Roast Yellow Squash
This recipe takes only a few minutes to prepare. Preheat the oven, slice and season the squash, then roast until the undersides are golden and the pieces are tender. The printable directions and exact measurements are in the recipe card below.
- Season: In a medium bowl, toss the sliced squash with olive oil, garlic powder, salt, and black pepper until evenly coated. Arrange in a single layer on a sheet pan.
- Roast: Bake at 400°F (200°C) for 10–12 minutes, or until the undersides are golden and the squash is tender. Remove from oven and serve immediately.
Recipe
Roasted Yellow Squash
Yield: 4 servings • Prep: 10 mins • Cook: 12 mins • Total: 22 mins
Equipment
- 1 sheet pan
- Medium mixing bowl
Ingredients
- 2 cups yellow squash, cut into 1/4-inch thick half-moon slices
- 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the sliced squash, olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the squash on a baking sheet in a single layer. Bake in the lower third of the oven for 10–12 minutes, or until the bottoms are golden and the squash is tender. Serve immediately.
Nutrition (per serving)
Calories: 23 kcal • Protein: 0.5 g • Carbohydrates: 2 g • Fat: 2 g • Fiber: 0.5 g • Sodium: varies
Variations
- Swap the squash: Use zucchini instead of yellow squash if you prefer.
- Add cheese: Sprinkle grated Parmesan or crumbled feta over the squash right after it comes out of the oven.
- Fresh herbs: Scatter chopped basil, chives, or parsley over the finished dish for brightness.
- Citrus: A squeeze of lemon juice after roasting adds a fresh lift.
Serving Suggestions
Roasted summer squash complements a wide range of main dishes. Try it alongside grilled chicken, baked or air-fryer chicken breasts, pan-seared shrimp, grilled pork chops, or salmon. It also works well tucked into grain bowls, tossed with pasta, or served cold as part of a summer salad.
Storage
- Refrigerate: Store leftover roasted squash in an airtight container for up to 4 days.
- Reheat: Warm in the oven or air fryer until heated through for best texture. Microwaving is faster but may make the squash slightly soft.
More Roasted Squash Ideas
If you enjoy this recipe, try roasting other winter or summer squash varieties with similar techniques: butternut, delicata, acorn, spaghetti, or honeynut squash. A simple high-heat roast, a drizzle of oil, and a pinch of salt is all you need to bring out great flavor.
If you make this roasted yellow squash, feel free to share a photo in your own channels and note what you paired it with—it’s a quick, versatile side that keeps well and adapts easily to different flavors.