This roasted yellow squash is an amazing side dish of fresh yellow summer squash with garlic powder and Parmesan cheese. Crookneck or straight-neck yellow squash is sliced and then roasted until tender and delicious! You’ll wonder why you ever made squash any other way.
1lbyellow squash(2 to 3 large, or 5-6 small yellow squash of the crookneck or straightneck varieties - washed and sliced into ½-inch rounds or crescents)
Preheat your oven to 425°F (218°C/Gas Mark 7) and prep the 1 lb yellow squash.
1 lb yellow squash
Place the prepared squash onto a rimmed baking sheet then drizzle with the 1 tablespoon olive oil. Sprinkle the 2 tablespoon Parmesan cheese and seasoning (½ teaspoon each, salt & pepper, and ¼ teaspoon garlic powder) over the squash, then toss to coat well. *Add extra Parmesan if desired once the squash is well coated.
1 tablespoon olive oil, 2 tablespoon Parmesan cheese, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder
Transfer the baking sheet with the squash onto your oven's middle rack and roast at 425°F (218°C/Gas Mark 7) for 12-15 minutes, or until the yellow squash has reached your desired level of tenderness.
Broil on high setting for 2-3 minutes to toast the cheese if desired, then remove from the oven and serve immediately.
Notes
Use your favorite yellow squash! You can use crookneck or straight-neck squash varieties for this recipe. You can also easily substitute zucchini if preferred!
Cut the squash into even pieces! Be sure to slice your cleaned yellow squash into slices or half-moon crescents that are about the same size and thickness so that they can cook up evenly.
Serve these as an appetizer! For a fun and healthy appetizer, toss the squash with extra grated Parmesan, roast, and serve the roasted squash slices with marinara sauce for dipping!