Roasted yellow squash is like the unsung hero of the veggie world—it’s so simple yet bursting with flavor that it makes you wonder why it doesn’t get more love. Imagine this: a crisp fall afternoon, the kitchen warm with delicious aromas, and you’re just about to take a bite of perfectly roasted squash—it’s pure magic. I swear, this recipe could make even the most stubborn veggie skeptic reconsider their stance; it’s just that delightful!
Steps
- Preheat your oven to 400°F. Cut yellow squash into rounds, about ½-inch thick, to ensure they become tender but maintain their shape during roasting.
- Place the squash rounds in a large bowl. Drizzle them with olive oil and season with salt and pepper, then toss to coat evenly.
- Arrange the seasoned squash in a single layer on a rimmed baking sheet. Sprinkle grated Parmesan cheese generously over the top.
- Roast in the preheated oven for 12-14 minutes, until the squash is tender. For a crispy, golden cheese topping, transfer the baking sheet to the broiler for an additional 1-2 minutes.
- Once done, remove from the oven and, if desired, garnish with freshly chopped herbs like parsley, thyme, or basil. Serve immediately for the best flavor and texture.
Ingredients
- Yellow summer squash (preferably straightneck variety)
- Olive oil
- Grated Parmesan cheese (preferably freshly-grated)
- Kosher salt
- Black pepper
- Fresh parsley, thyme, or basil
- Italian seasoning, garlic powder, seasoned salt, chili powder, paprika, red pepper flakes, or all-purpose seasoning blend
Nutritional Values
Calories: 260kcal | Carbohydrates: 16g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 240mg | Potassium: 1208mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1036IU | Vitamin C: 76mg | Calcium: 236mg | Iron: 4mg
FAQ
- Do I need to peel yellow squash before roasting it?
- No, you do not need to peel yellow squash before cooking. Its thin skin is best left intact, which speeds up the preparation time and helps the squash maintain its shape during roasting.
- How can I prevent my roasted yellow squash from becoming mushy?
- To avoid mushy squash, slice the rounds thicker than you would for sautéing, about ½-inch thick. This allows them to become tender in the oven without turning mushy. Also, be careful not to overcook them. Keep an eye on the squash and remove it from the oven when it reaches your desired texture.
- What are the best herbs to use as a garnish for roasted yellow squash?
- Fresh parsley, thyme, or basil make excellent garnishes for roasted yellow squash. However, they are optional and the dish will still be delicious without them.
- Can I use zucchini instead of yellow squash in this recipe?
- Yes, zucchini works equally well in this recipe. You can also use a combination of zucchini and yellow squash for a variety of flavors and colors.
- How should I store leftover roasted yellow squash?
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. It is not recommended to freeze them, as the squash may become mushy and watery upon thawing.
Tips
- To avoid mushy squash, slice the squash rounds to a thickness of about ½-inch. This allows them to become tender in the oven without turning too soft. For a crisper texture, consider cutting the rounds even thicker.
- It’s not necessary to peel yellow squash before cooking, as the skin is thin and helps the squash retain its shape during roasting. This also reduces preparation time.
- Use freshly-grated Parmesan cheese for the best flavor and texture. While pre-grated Parmesan can be used as a substitute, freshly-grated cheese enhances the dish significantly.
- Keep a close watch on the squash while roasting to prevent overcooking. Remove the squash from the oven as soon as it reaches your desired level of tenderness to maintain a pleasant texture.
Equipment
- Rimmed Baking Sheet – Essential for roasting the squash in the oven.
- Broiler (if not part of your oven setup) – Used for crisping the top of the squash at the end of the cooking process.
- Grater – If you opt to use freshly-grated Parmesan cheese, a grater would be necessary.
