Roasted Summer Squash
We love to make roasted summer squash with our fresh from the garden yellow squash. We refer to this recipe as “garden candy” and we rarely have to store this side dish as a leftover after dinner as we gobble it up right from the pan.
This is a super simple way to prepare many summer veggies. You can roast them in the oven, or cook them in the air fryer.
I prefer to make this healthy side dish with yellow squash, but you could easily swap for zucchini as well. Or even do a combination of yellow squash and zucchini.
How to Make Roasted Summer Squash
Start by thoroughly washing the squash. A little dirt never hurt anyone, but then again I would rather not eat or serve the dirt in our garden. (I’ve seen the fertilizer!)
Then cut the stems off and chop them into bite-sized pieces. The trick here is to not chop them too thin or they will become mushy when roasting.
A good thickness is 3/4 inches thick and if the diameter is less than 2 inches you can cut each 3/4″ slice in half, or if the diameter is larger than 2″ (you let your squash get too big) cut the 3/4″ slices in quarters.
If the squash gets too big it will have large seeds that you may want to remove. Here’s what my chopped squash looks like below.
Place in a large bowl like the above pic, and drizzle with olive oil, salt, and pepper. You can also add chopped garlic and/or parmesan cheese if you prefer. Basically if I have them and I’m not in a hurry, I add them.
Arrange on a baking sheet with a non-stick silicone mat or parchment paper, and roast at 375° for about 20 mins. Roast until it’s slightly golden brown on the edges. An alternative way to cook, if you have one available, is to air fry at 425° for 25 mins or until golden brown on the edges.
All appliances are different, as well as roasted preference, or you may need to tinker with the time, temperature, and setting to roast to your idea of roasted summer squash perfection. My current preferred cooking method is a combination of convection roasting for 15 minutes and turning on the air fry setting for the last 5 or so minutes.
Roasted Summer Squash Printable Recipe
Roasted Summer Squash
We call this garden candy! The roasting carmelizes the yellow squash to a perfect healthy side dish.
Ingredients
- summer squash
- olive oil
- salt and pepper to taste
- garlic chopped, optional
- parmesan cheese, optional
Instructions
- Wash the squash, cut the stem off and cut into bite sized pieces.
- Place in large bowl and drizzle with olive oil, salt and pepper. You can also add chopped garlic and or parmesan cheese if you prefer.
- Arrange on a baking sheet with a non-stick silicone mat or parchment paper, roast at 375° for about 20 mins. Roast until it's slightly golden brown on the edges. Or an alternate way to cook, if you have one available is to air fry at 425° for 25 mins or until golden brown on the edges.
Notes
My latest preferred cooking method is a combination of convection roasting for 15 minutes and turning on the air fry setting for the last 5 or so minutes.
Enjoy!
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For the entire library of recipes check out the Vittles Page.
Growing Squash in your Backyard Garden
If you’re just getting started with a backyard garden check out Gardening 101. To learn more about how we get started with our squash and zucchini plants head to the Farm to Fork Squash Page.
