This simple recipe for Roasted Yellow Squash is an easy side dish that’s especially yummy in summer when this veggie is at its peak.
Is Roasted Yellow Squash Healthy?What Is Yellow Squash?FAQs & tipsServing suggestionsRoasted Yellow Squash
I love cooking as much as the next FFF reader, but sometimes I get so burned out. Between trying to come up with creative recipes and actually doing all the shopping, prep work, and cooking, there’s no denying that making home-cooked meals is exhausting. Not to mention my least favorite part: the cleanup. That’s why I’m always on the hunt for simple, no-hassle recipes. And this roasted yellow squash has become one of my regulars!
This simple side dish only requires a few staple pantry ingredients, and in less than half an hour, you’ll have a healthy and tasty veggie to accompany any meal. I especially love making this side dish on weeknights. After a long day of work and errands, who wants to spend hours in the kitchen?
This roasted yellow squash is tender, savory, and has tons of flavor. Because the ingredient list is so minimal, this recipe really allows the vegetable’s buttery flavor to shine through. The best part? You can make this whole recipe in a single bowl before baking it, so there’s almost no cleanup to deal with after dinner!
Is Roasted Yellow Squash Healthy?
This roasted yellow squash recipe is a healthy side dish, and you can even enjoy it on its own as a low-calorie snack! Yellow squash is a good source of lots of nutrients, including vitamins A, B6, C, and folate, and it’s popular for being low in calories. If you prepare it like this with almost no additives, you’re in for a healthy and tasty dish. Olive oil adds healthy fats. Since this recipe is just a simple seasoned veggie, it’s also vegan and vegetarian by nature!
What Is Yellow Squash?
Yellow squash is a type of summer squash and is often just referred to as such. Actually, though, there are several veggies that fall under the umbrella of summer squash. Yellow squash is harvested when they are young, so their rinds are tender and can be eaten, unlike other squash varieties like acorn or butternut squash, which need to be peeled. Yellow squash has a soft texture and mild flavor that’s often described as slightly sweet, buttery, or even nutty. It makes for a great focal vegetable in your standard dinners, especially in the summer when it’s at its peak.
FAQs & tips
Leftover roasted yellow squash slices will last for about 3 to 5 days if you store them in an airtight container in the fridge. You can reheat them or enjoy them cold! Frozen squash is best eaten within 10 to 12 months, but be aware that it could become mushy.
Though it isn’t essential in this recipe, salting will draw out the moisture in the squash, enhancing the flavor and improving the texture. Slice your squash, sprinkle salt all over the slices, and let them sit for approximately 20 minutes. Pat dry with paper towel.
If you want to level up your roasted yellow squash recipe, sprinkle Parmesan cheese over your squash slices before baking them. You’ll get a cheesy, crispy, golden brown layer that adds lots of flavor to the dish.
Serving suggestions
Roasted yellow squash has become one of my go-to recipes for easy and filling weeknight dinners. Because roasted yellow squash has a mild flavor, it really pairs well with any main course. Try it in accompaniment with Air-Fryer Steak Bites, Pan-Fried Chicken Thighs, or Breaded Pork Chops. For my vegetarian and vegan friends, roasted yellow squash also makes a great side to Vegan Chili. You can even add your leftover roasted yellow squash to your favorite salad. I am especially fond of it in this Roasted Acorn Squash And Quinoa Salad With Cranberries And Orange-Maple Tahini Dressing!
Roasted Yellow Squash
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