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Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.

Roasted yellow squash
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Are you a yellow squash fan? Here’s one of the best and easiest ways to cook this bright vegetable: Roasted Yellow Squash! There’s no need to stand over a sauté pan at all. Just pop them in the oven with Italian herbs and Parmesan cheese and roast them until tender! It’s a totally hands off method and cooks this veggie like a charm. Alex and I don’t often eat yellow squash: but when we do, this is our preferred method! (Except for this tasty casserole, when we have time. Oh and grilled.) Here are the tricks to the bake time and seasoning roasted summer squash to perfection.

How to make roasted yellow squash

Yellow squash roasts up in just 20 minutes in a hot oven! It’s very easy to do, and you likely don’t even need a recipe. Here’s the outline of the steps, or you can jump right to the recipe below:

  • Slice into ¼ inch-thick slices. This width is just right for tender bites of yellow squash. It takes longer to roast if you cut it thicker…and it’s not as tasty.
  • Roast about 20 minutes at 425 degrees Fahrenheit: just until tender! You don’t want to overcook summer squash, or it tastes limp and stringy.
  • Add the Parmesan cheese at the 8 minute mark: and rotate the trays! This makes so that it doesn’t burn or become too browned in the oven. Rotating the trays is helpful for even browning.
Yellow squash

Best seasonings for yellow squash

Here’s the thing about this summer vegetable. Yellow squash contains 95% water. So similar to zucchini, it needs quite a bit of seasoning to make it taste as delicious as possible. Pairing roasted yellow squash with Italian-style herbs brings a big punch to the flavor. Here’s what we used in this recipe:

  • Dried oregano
  • Dried basil
  • Onion powder
  • Garlic powder
  • Shredded Parmesan cheese

Of course, you can use lots of different seasonings for this recipe to make a thousand variations. Here are a few other ideas to keep things interesting!

More seasoning variations!

You can make all sorts of variations on roasted summer squash by varying the seasonings you use. Here are a few ideas to use instead of the seasoning blend in this recipe (and use a hair less kosher salt):

Roasted yellow squash

Ways to serve roasted yellow squash

This roasted yellow squash is incredibly versatile and goes with just about anything! You can serve it as a side dish, or incorporate it into a main dish like a sandwich, wrap or even tacos. Here are some ideas to get you started:

Yellow squash nutrition

Why eat yellow squash? This tasty summer squash is more than just water! It’s got lots of great nutrients to power your day. Here’s what to eat more of it:

  • Low in calories. 1 cup sliced raw summer squash has 18 calories.
  • High in Vitamin C. 1 cup raw squash has 32% of your daily need for Vitamin C. (source)
  • High in other vitamins. Summer squash is also high in vitamins A, B6, folate, magnesium, riboflavin, phosphorus, and potassium. (source)
Roasted summer squash

More summer squash recipes

Ready to make more than just roasted summer squash? Here are a few more ways to eat it:

This roasted yellow squash recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Roasted yellow squash

Roasted Yellow Squash

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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.


  • 2 pounds squash (about 4 to 5 medium small)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon kosher salt 
  • ½ cup shredded Parmesan cheese (optional)


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Trevor says:

    “You don’t want to overcook summer squash, or it tastes limp and stringy.”

    This is literally my absolute favorite when it’s soft like that. I do not want any type of vegetable crunch in my cooked veggies. Shame.

  2. John Crouch says:

    Great but pretty salty. I’ll cut the salt in half next time.

  3. Suzanne Holt says:

    Great tips. Thank you! One of my friends gave me a yellow squash this morning and I was looking for an easy way to prepare this. I love the idea of using parmesan with it.

  4. Cheryl Kuhta-Sutter says:

    Hello guys, I am looking forward to making the squash recipe. Would you please include the sodium content and a breakdown of the types of fat in your nutrition facts? I work with a population of people that benefits from this additional information.

    1. Alex Overhiser says:

      Hi! Our calculator doesn’t provide information on different types of fat and we omit sodium because it has a hard time accurately calculating the sodium. You are welcome to analyze any recipe by copying into a calculator such as:

      Thanks for making!