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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
Super easy and incredibly delicious!! Will be a regular recipe for us.
Thank you, Robin!
We also live in Central Virginia! We have lots of squash already, so looking for new recipes, I came to yours. It’s so easy and delicious. Thank You!!
Small world! We’re so happy you found us and enjoyed the recipe!
Absolutely delicious and so easy. Now I know what to do with all this summer squash I’m growing.
Thank you!! 🙂
I do not print recipees which require an additional software to be downloaded
This is something to do with your equipment. I printed straight to my air printer using my cellphone with no issues.
Thanks.
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.
Thank you, Angela! We’re so happy you enjoyed it!
Delicious!!!! I did my zucchini the same way and it was wonderful. Definite keeper!!!!
Yay! Thanks, Vicki!
I am very fond of summer yellow squash and came to find your recipe. I gave it a try and found it to be so easy and truly delicious. With the summer months ahead I’m going to do again and will roast some zucchini in between times. Thanks for a great recipe.
Larry
I’m so glad to hear that, Larry. Thank you!
I have been given 3 hugh yellow squashes and yams rt from a farmers supply but don’t know what to do with them do you hv recipes that are easy for both I am a city person moved to farmers country ashamed to ask his wife..
You might enjoy this southern squash casserole recipe! Hope that helps.
Sounds good! Will try it.
We hope you enjoy, Cynthia!
Thank you for this recipe. So easy and so quick. Perfect paired with a buffalo veggie stew and sour dough bread.
Glad you enjoyed it, Sherry!
Yum! Very easy and tasted delicious.
Thank you, Felicia!
I made this last night for dinner, and I was a bit worried that it wouldn’t turn out well using frozen yellow squash. But that’s what I had on hand. Also, I sprinkled dried basil and shredded parmesan on top. It turned out delicious! I’ll definitely mKe this recipe again.
We’re so glad it turned out well for you, Cici!
Excellent dish. East to prepare, cook and eat.
Thanks, Velma!
Me and my hubby enjoyed this recipe!
Thank you, Estella! We’re so glad!
easy for me who cant cook!
We’re so glad! Thank you for trying it out, Lucy.
Thank you. That was easy, fast, visually appealing and truly delicious! I clicked on this recipe while doing a quick search for different yellow squash recipes for the future and ended up using it right away. I thought it would go nicely with thin sliced boneless pork chops and rice and it almost did. I took the pan out of the oven, turned my back for a moment and they were gone. I was asked if I could make more and I thought why not? With all the squash I still had and it just takes 12 minutes. The second batch made it to the table but not for long. I will be making this again and soon.
We’re so happy to hear this, Barbara! Thank you for trying it out and taking the time to leave a review.
Love these recipes
Thank you, Betty!
Easy and tasty!
Thank you, Sandra!
Would love more recipes! Trying yellow squash tonight.
Thank you,
We hope you enjoy, Cindy!
We fully enjoyed the squad dish. Your suggestion to create thick slices in order to prevent mush was perfect. Thanks for the thoughtful and well-written recipe
You’re very welcome. We’re so glad you enjoyed it!
This recipe did not work for me, the Parmesan totally melted into grease and looks nothing like these pictures. So bummed.
We’re sorry to hear this but appreciate your feedback, Anna! We’re happy to try to help troubleshoot if you ever try it again.
I tried the recipe in my squash was delicious. Thank you very much living alone and cooking for one. This is ideal thank you.
We’re so glad you enjoyed it, Ima! Thank you for trying it out.