Roasted Squash + 5 More Summer Squash Recipes
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!
Recipe Tools
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
Nutrition
From the Gracious Pantry archives: Recipe originally posted 5/31/10.
Yellow squash and zucchini are my favorites during the summer too! I usually steam them (boring, yet tasty). I am going to try roasting them w/ the garlic powder – that will definitely add some flavor!!
Shannon –
So so good, right? I LOVE roasted veggies of any kind. Let me know how you like them!
Tiffany
do veggies get soft and watery
Darrell – No. Not if you roast them properly.
I use the exact same roasting method, except I put them on my broiler pan and broil on high for 8-10 minutes! they are so tasty this way! i am glad you posted this so others can enjoy!
Thanks Nellie! I’ll have to try it that way.
I’m steaming zucchini and squash as we speak-I add tomatoes,black olives,onions,garlic and chopped water chestnuts for a crunchy texture-very yummy
I am going to make these right now! They sound yummy:)
Angela –
Let me know how you like them!
OOOO so yummy! I loved them:) I actually need pepper so mine was without pepper but they were still sooo good!THX
Angela – So glad you liked it! It’s one of my favorite ways to eat squash.
I ran across your site last night in a search for “Roasting Yellow Squash”. What a great recipe! And what a great site! I’ve been trying to “eat clean” for years, and I didn’t even know there was so much information or even a name for it. LOVE you site and have saved several of your recipes for trying.
By the way, I’m on day 3 of my own sugarless, white flour-less journey. I’m also trying to kick caffeine. A double whammy. I am quite discombobulated.
Claire – Oh boy! I’ve been there! I had to cut the caffeine out myself… again… It’s not easy, but so very worth it! Welcome to my blog!
I never ate yellow squash before. It turned up in my weekly veggie box that I get and I was like “what do I do with this”. Can’t wait to try this tonight!
Rich – Oh you’ll love it! You can also put it through the blender with a little milk and salt. Makes a yummy soup!
Obviously, I was meant to make this dish. Not even an hour before, my friend and I were just talking about summer squash and different ways to cook them. This is on my menu for next week. Thanks!
Anita – Wonderful! Enjoy! 🙂
Also try them grilled – my favourite way to do them in the summer!!
Erin – Yes! Grilled is always a great option! 🙂
Tiffany, how does that soup work, the one where you blend the squash in a blender with some milk and salt? Do you need to cook it afterwards or just eat as is? Can you use rice milk for the milk? It sounds very interesting.
Sharon – You have to cook the squash first. Then put it through the blender with any kind of milk you like and a touch of salt.
Thanks for the quick response, Tiffany!
A little Greek oregano is yummy on this too! Never knew some of my favorite go to dishes were clean eating! Totally cool!
Jan – Awesome! Love it when that happens!
I made the roasted summer squash and it was delicious! Zuchini never tasted so good! Thank you for sharing!
I want to try this tonight, but not a huge Parmesan fan…will it still taste good leaving that ingredient off?
Jennifer – I’ve made it without and it was still quite tasty. 🙂
Angel – I always use fresh, grated parmesan.
Hadn’t thought to use shredded parm, yummy! Thanks!
Definitely!
look forward to making this tomorrow, thanks!!
Made these tonight and got a bit of a bitter taste. Do zucchini/squash taste bitter or was it the garlic powder? Really wanted to love this!
Christina – Zucchini can have a bitter taste. It takes some getting used to for some people.
Wonderful! I’m so glad you enjoyed them!
Just made these. Very tasty!
Awesome!