This crispy roasted yellow squash needs just 3 ingredients and about 10 minutes of prep! Tender summer squash roasts under a layer of Parmesan, then a quick turn under the broiler crisps the top into a golden, caramelized finish. It is one of the easiest ways to put a summer crop to good use.
More Summer Squash Sides:
Before You Get Started
A few small things make the difference between tender, golden squash and a soggy pan:
- Slice thick, don’t overcook. Cut ½-inch rounds and pull the squash while it still holds its shape, so it turns tender instead of mushy.
- Skip the peeling. The thin skin holds its shape in the oven and saves you prep time, so leave it on.
- Finish under the broiler. A minute or two under high heat crisps the Parmesan into a golden, browned topping.
How to Roast Yellow Squash
Sometimes simple is best, and this recipe is the perfect example. My neighbor Mrs. Peachey shared it along with a bag of her homegrown squash, and it has been our go-to ever since.
Here is how it comes together:
Step 1: Season the Squash
Slice the squash into ½-inch rounds and toss in a large bowl with olive oil, salt, and pepper until evenly coated.
This is a good place to make it your own: A pinch of garlic powder, a little Italian seasoning, or a few red pepper flakes for heat all work beautifully.
Step 2: Arrange and Top with Parmesan
Spread the rounds in a single layer on a rimmed baking sheet so they roast instead of steam, then sprinkle the Parmesan over the top.
Freshly grated melts and browns best, but the canned stuff works in a pinch.
Step 3: Roast Until Tender
Roast at 400°F for 12 to 14 minutes, until the squash is fork-tender but still holding its shape.
Straightneck squash slices into neater rounds than crookneck, so it is my go-to here, though zucchini works just as well if that is what you have.
Step 4: Broil for a Crispy Finish
Move the pan under the broiler for 1 to 2 minutes, watching closely, until the Parmesan is bubbling and golden brown.
This quick step is what gives the squash that crispy, caramelized top.
Step 5: Garnish and Serve
Finish with chopped fresh parsley, thyme, or basil if you have them on hand.
For a little crunch, scatter over some toasted almonds, pecans, or walnuts.
Serve right away, while the top is still crisp.
Serving Suggestions
This easy side goes with just about any summer dinner, especially something hot off the grill.
Serve it with:
- Grilled Salmon
- BBQ Chicken Breast
- Grilled Hamburgers
- Grilled Beef Tenderloin
- Grilled BBQ Pork Chops
- Marinated Grilled Shrimp
Super easy and incredibly delicious!! Will be a regular recipe for us.
– Robin
Storage
To Store: Leftovers keep in an airtight container in the fridge for 3 to 4 days, though the crispy top softens as it sits. This dish is best enjoyed right away.
To Freeze: I don’t recommend freezing. The squash takes on a watery, mushy texture once thawed.
Frequently Asked Questions
Can you make roasted yellow squash from frozen?
Fresh squash gives the best texture, since frozen squash releases a lot of water and tends to turn soggy. If frozen is all you have, roast it straight from the freezer and add a few extra minutes, but expect a softer result.
Can I roast yellow squash in the air fryer?
Yes. Arrange the seasoned rounds in a single layer and air fry at 400°F for about 8 to 10 minutes, shaking the basket once. Add the Parmesan for the last couple of minutes so it crisps without burning.
Should you salt yellow squash before roasting?
You don’t have to for this recipe. If your squash is especially watery, salt the rounds and let them sit for 10 minutes, then pat dry before tossing with oil. That draws out moisture for an even crispier result.
Can I roast yellow squash and zucchini together?
Absolutely. The two cook at the same rate, so use any mix you like. Just slice them to the same ½-inch thickness so everything finishes evenly.
This was unexpectedly really, really good!!!!! Season well (I used salt, pepper, and Greek seasoning) and don’t cut too thin. Definitely my go to recipe for yellow squash.
– Angela
More Summer Squash Recipes
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Watch How to Make It
Roasted Yellow Squash
Ingredients
- 1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
- 1 tablespoon olive oil
- Kosher salt and ground black pepper, to taste
- 3 tablespoons grated Parmesan cheese
- Optional garnish: chopped fresh herbs such as parsley, thyme, or basil
Instructions
- Prep the squash. Preheat the oven to 400°F. Place the squash rounds in a large bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat.
- Arrange and top. Spread the squash in a single layer on a rimmed baking sheet, then sprinkle the Parmesan evenly over the top.
- Roast. Bake for 12 to 14 minutes, until the squash is fork-tender but still holds its shape.
- Broil. Move the pan to the broiler for 1 to 2 minutes, watching closely, until the cheese is crispy and golden brown.
- Garnish and serve. Top with fresh herbs and an extra pinch of salt and pepper if desired. Serve immediately, while the top is still crisp.
Notes
- Slice them thick. Cut full ½-inch rounds so the squash roasts up tender without going mushy, and pull the pan before it overcooks.
- Leave the skin on. It is thin enough to eat, helps the rounds keep their shape, and saves you the peeling step.
- Grate your own Parmesan when you can. A fresh wedge melts and browns better than the pre-grated can, though either works.
- Watch the broiler closely. The Parmesan goes from golden to burnt in well under a minute, so don’t step away for that last step.
- Make it your own. Stir in garlic powder, Italian seasoning, or a pinch of red pepper flakes, and scatter toasted almonds, pecans, or walnuts over the top for crunch.
Nutrition
Originally published in July, 2021, this post was updated in July, 2026.
I Can Say That Everything Looks Great
Thank you, Joe! We hope you enjoy.
I’ve made three of your recipes in the past week, all easy and delicious. I don’t particularly enjoy cooking, but your recipes take the stress out of it especially since I know the outcome will be great. This squash dish was so incredibly easy and tasty. Thanks for bringing joy into meals in my house.
This made our day, Ouida! Thank you for trying the recipes and taking the time to leave feedback. We hope you continue to enjoy them!
I was only allowed to read a bit of recipe when it was interrupted by many ads. So frustrating.
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We understand your frustration and do apologize for the inconvenience. We do our best to keep ads to a minimum but don’t always have control over their placement. We do hope you continue to enjoy the recipes!
What to do/adjust if wanting to use frozen sliced squash?
We don’t recommend using frozen squash for this recipe as it is likely to become very soggy. You could try roasting from frozen, adding more baking time as needed.
Is your kitchen open to the public?
If only! We hope you enjoy the recipe.
Soooo tasty!
Thank you, Russell!