Roasted Squash + 5 More Summer Squash Recipes
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Roasted squash is a delicious way to get more veggies in your day! This summer squash recipe makes the perfect summer side dish!
This roasted squash is obviously one of your favorite summer squash recipes. It’s been the most popular recipe on this site, in 8 years of blogging!
You guys seriously love roasted squash recipes enough that I’m going to share this recipe for roasted summer squash, plus 5 more of my favorite ways to enjoy squash.
You see, I love summer for two reasons only. The fruits and the vegetables. At no other time of the year do you get as large an assortment of fabulously fresh, juicy, and succulent produce, especially here in California.
I know how spoiled I am in this state when it comes to fresh produce. Every time I walk into the grocery store I’m reminded of this fact. The produce section seems to overflow with vibrant colors in every direction.
As I walk through the rainbow of produce, I get truly inspired to create something amazing in the kitchen for dinner. No other place on earth gives me more inspiration for the recipes you find on this blog than my local produce department in summer.
Summer Squash Recipes
I have to admit that I hate turning on the oven as much as the next person, especially during the warmer months of the year. But my favorite way to prepare just about any vegetable during the summer is to roast them. I just can’t help myself. (Although, this could also be done on the barbecue).
Inevitably, I end up turning on the oven, again and again, to enjoy, in particular, the wonderful array of summer squashes.
Varieties of Summer Squash
There are so many varieties of fresh produce available between summer and fall! Everything from yellow crooknecks, to green or yellow patty pan squash to the harder squashes of autumn.
Squash of any kind is so incredibly healthy too! But during the summer months, there are two types of squash that I love to enjoy. In fact, I will often plant them in my garden just to ensure I have a steady supply through the warmer months.
My two favorites are zucchini and yellow squash. I just can’t seem to get enough of them. Roast and serve them together, and I can pretty much survive on roasted squash alone during the summer.
They pair nicely with just about any protein too, but my favorite combo is with chicken. Especially if it’s barbecued chicken! Squash and chicken were simply born to be together… on my dinner plate.
How to cook and serve summer roasted squash:
If you are vegetarian, this Clean Eating Roasted Summer Squash recipe will also pair really well with some brown rice and beans, or quinoa and a green salad! But no matter what you serve it with, I’d be willing to bet you’ll make this again and again for many years to come.
If you want to make this on the barbecue, you can simply place the cookie sheets on your grill and cook. I do not recommend placing these directly on your grill simply because the cheese will melt all over the place and you’ll be left with a mess.
You can use the cookie sheets and still enjoy that smoky flavor that comes from grilling because the smoke will help flavor the squash. Just watch this carefully because of the oil. You don’t want to set the whole cookie sheet on fire!
Keep your heat low to medium and flip occasionally just to ensure even cooking. The flavor is worth the extra effort!
If you don’t yet have a Misto oil sprayer(affiliate link), I highly recommend it. I was not paid to promote this. It’s simply a tool I have in my own kitchen that I use on a regular basis. Can’t live without mine!! It’s a great way to get even oil coverage without overdoing the fat.
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More Roasted Squash Recipes
How To Make Roasted Squash
Roasted Summer Squash
- 4 large zucchini (store large, not home garden large)
- 2 large yellow squash (crookneck)
- 2 tsp. garlic powder
- ½ tsp. black pepper, ground
- olive oil in an oil sprayer (see link above)
- ¼ cup grated parmesan cheese
- Preheat oven to 350 degrees F.
- Chop your squash into large, chunky slices about ½ to ¾ inch thickness.
- Spray a cookie sheet with a light coat of olive oil.
- Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
- Spray a very light coat of olive oil over the top of the squash.
- Sprinkle your spices, including the parmesan over the squash.
- Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
- Allow to cool slightly and serve.
- Please note: Measurements for this recipe are approximate. Feel free to adjust amounts to your liking (Personally, I never measure when I’m making this dish).
From the Gracious Pantry archives: Recipe originally posted 5/31/10.
We do this all the time but instead of baking we do it on the BBQ grill. Either on skewers or on tin foil. Delicious!
Made this for dinner tonight and it tasted delish!! Always trying to get my husband to eat more veggies, as he would be happy with just green beens, corn and potatoes. He even said they were okay, so I take that as a “yes” in order to make it more often. My daughter, who is not apposed to veggies, had a smile on her face and her eyes lit up. I know this will be on my side dish menu from now on. Thanks for a really great recipe!!
Fantastic! Glad everyone enjoyed it!
It’s a can you fill with oil. It sprays it like cooking spray.
OMGGGGGH this was so great! loved loved it I will for sure make this again, thanks!
My pleasure! Glad you enjoyed it. 🙂
My daughter uses Nutritional Yeast instead of parm. cheese. You can find it in the bulk section at most healthier stores. It does have a cheesy flavor. Hope this helps.
Karen – yes, that’s good stuff!
Being on a no salt, no fat, no sugar, pretty much no anything processed diet, this is a good way to prepare squash, which is allowed, without the cheese, which is NOT allowed.
Beth – Allowed for what?
I tried this tonight with zucchini only, and, while good, it was kind of mushy. Did I not cook them long enough? Too much oil? I used crushed garlic instead of garlic powder, and brushed it on with olive oil because I don’t have a spray jar. I cooked it at 350.
Jenne – If it was mushy, you cooked it too long. Also, it’s good to have a thermometer in your oven to be sure it’s cooking at the temp the oven tells you it is. The number on the stove doesn’t always match the actual heat level. But my guess is that it should have been cooked less. It’s good to poke these with a fork occasionally until they get to the level of doneness you enjoy most. What’s mushy for you, may not be for me. It’s really a personal preference thing.
Thanks!! I’ll try to cook it less net time.
I cooked this tonight! Y-U-M!!! I did 2 things different 1) after slicing them I put them in a gallon ziploc, poured a little olive oil, and them shook to coat. 2) I added a whole onion chopped in large pieces. I will definitely be serving this AGAIN!!! It’s a winner for sure!
Loretta – Oh ya, I’m sure that was really yummy with the onions! So glad you enjoyed it! 😀
I love roasted veggies but I’ve never tried it with summer squash. We are having this tonight! One suggestion – someone asked about a substitute for the grated cheese. Nutritional yeast might be worth a try, plus it adds protein!
Oops, sorry, now I see someone already suggested that :-/
Vicki – No worries! It’s a good suggestion! 🙂
Did you use the parm in the can or grated parm. It looks like the canned “stinky cheese” you put on pizza. I can’t wait to try this! Thanks!
Nova – I get the fresh, grated stuff from Trader Joe’s. Enjoy! 😀
I have this dish in the oven right now! Smells delicious! Thanks for the great recipe. I didn’t have zucchini so mine is will yellow squash to go with my baked pork chops! Thanks again!!!
Tara – Sounds wonderful! Enjoy your dinner! 😀
This was delicious! Thanks for the recipe.
Teresa – So happy you enjoyed it! 🙂
I am going to try this it sounds so good. A tip for roasting in the summer…. I do a lot of my roasting on my gas grill. I setup food in a pan just like I would in my oven, but I put the pan on my grill instead of in my oven. (I wrap my pans in aluminum foil first so that they don’t get stained by the flames on the grill. Trick is to have a grill with a thermostat and try to get the temp as close to your oven cooking temp.
Rice – Nice tip! Thanks! 🙂
I love them but with little lemon befor you cook !
Eleonora – Sounds wonderful!
I’m trying these tonight, they sound really good. I’m on my journey to learn how to eat clean, I am suffering with a leaky gut and an autoimmune disorder. Thank you for sharing!!
Brenda – My pleasure! Eating clean is pretty basic stuff. Keep it simple, and all will be well. 🙂 Enjoy the squash!
I use this exact same recipe with a couple adjustments. I make this a couple times a week when squash is in season so I had to come up with a faster easier method. I cut up my squash and put it in a bowl, I sprinkle my spices, parmesan and olive oil on my squash and toss is well. I spread it on my nonstick foil (this stuff is my best friend and if you haven’t discovers nonstick foil yet you’re really missing out)covered pan and roast it in a 400 degree oven. My dear hubby wouldn’t eat squash before I made it this way.
Kelly – Awesome! I try to only use foil when I BBQ. But it does make for easy clean up!
Do you stand the squash up or lay it flat on the pan? Thanks!
Katie – Sorry about that! Didn’t realize the photo was deleted. Please see above.
so awesome. well, that’s one way to get me to eat 4 squash in one sitting. ha
Kara – Hahaha!! Happy to help!! 😀
Love this easy and delish recipe. Thanks! We are harvesting way too many yellow summer squash everyday. Any suggestions as to what I can do with them?
Jamie – So happy you enjoy it! I find the best way to deal with excess zucchini is to slice and dehydrate. They last a long time and you can easily toss the slices into soups and stews, or enjoy them as chips with salsa or hummus (hummus is my favorite option!). And if that doesn’t strike your fancy, I have all my zucchini recipes here: https://www.thegraciouspantry.com/tag/zucchini/ . Good luck!