This roasted summer squash recipe may just be the perfect veggie side dish. It tastes great, has a short ingredient list, and is ready in less than 20 minutes.
This delicious roasted summer squash has such great taste with so little effort. You probably have all the ingredients you need other than the squash already too.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: Making Roasted Squash
What Is Summer Squash?
Unlike the squash varieties that you see in fall and winter, like butternut or acorn squash, summer squash has thin skin that can be eaten. This makes it so much easier to prepare!
There are a lot of variations of summer squash. I like to grab the yellow summer squash, but there’s various kinds of zucchini that fall in this category too. Plus, the fun-shaped pattypan squash!
Can I Use Zucchini Instead?
Absolutely, you can use zucchini for this roasted squash recipe. It’s a type of summer squash and will cook in the same amount of time as the yellow squash you see pictured. You could even do a combination of roasted zucchini and yellow summer squash. Just make sure you cut them into even slices.
How To Make Roasted Summer Squash
I will say that you can either roast this at a high temperature or just broil it. You get more browning more quickly with broiling, and the same roasted effect and flavor.
If you like your yellow squash soft, do thinner slices. The 1-inch thick slices end up nicely browned and soft outside with a slightly tender-crisp center. I find this preferable because when it’s soft, it can be a bit mushy. Although, with this recipe, the squash gets a nice buttery softness to it that is just delicious.
You’ll toss your squash slices with some oil, salt, and pepper and put it on a baking sheet in a single layer. Let it bake in a hot oven set to 450°F until it starts to soften and brown, about ten minutes. Then you’ll pull the squash out, toss them around a bit, and top them with a seasoned breadcrumb mixture. I use panko breadcrumbs with some garlic powder, but if you wanted to add in some extra seasonings or Parmesan cheese, go for it.
Put the pan back into the oven under the broil for just a few minutes until the breadcrumbs are golden brown. This can happen quickly, so keep an eye on it!
More Veggie Side Dish Recipes
If you love this easy roasted squash recipe, be sure to check out these other simple vegetable recipes too.
- Air Fryer Zucchini
- Roasted Lemon Garlic Broccoli
- Air Fryer Southern Fried Squash
- Crispy Balsamic Brussels Sprouts
Podcast Episode About Making Roasted Summer Squash
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
- 1 1/2 pounds summer squash (about 3 medium)
- 2 Tbsp. olive oil, divided
- 1/2 tsp. salt, divided
- 1/8 tsp. black pepper
- 2 Tbsp. panko breadcrumbs
- 1/4 tsp. garlic powder
- Preheat the oven to 450°F.*
- Slice squash into 1-inch thick rounds. Wider sections of the squash can be cut into halfmoons.
- Put squash into a large bowl and add 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the pepper. Toss to coat.
- Arrange squash in a single layer on a baking sheet. Bake until starting to brown, about 10-12 minutes.
- Meanwhile, mix together the breadcrumbs, remaining tablespoon of olive oil, remaining 1/4 teaspoon of salt, and the garlic powder.
- Remove squash from oven and turn the broiler on. Flip and stir the squash pieces a bit. Sprinkle it all with the breadcrumb mixture.
- Set it under the broiler just until the breadcrumbs are golden brown, 3-4 minutes.
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*For extra browning, instead preheat the broiler and arrange the oven rack so that the squash will be 7-8 inches from the heating element. Everything else about the recipe stays the same, you just will need less time for it to start browning under the broiler.