Roasted Summer Squash Recipe **VIDEO**

Roasted Summer Squash

June 6, 2017   23 Comments

This roasted summer squash recipe is so easy because summer squash, unlike winter squash, doesn’t have to be peeled. It arrives ready to go (which is my type of squash).

I like to make baked yellow squash this time of year as well. My piece on how to make butternut squash noodles is much more suited to the winter months when you can’t find fresh summer squash.

Summer squash is one of those win/win foods. It is low in calories and easy to cook!

The ingredients are few because when you have truly fresh vegetables – you don’t need much to make them taste good. I do buy a hunk of real Parmesan cheese because of its flavor and staying power in my fridge.

I grate it over everything. Keep in mind that hard cheese has far less fat than their softer cousins (I am looking at you brie).

I found this lovely yellow squash for $1.49 per pound at my local supermarket and it was sweet.

If you have a garden, this is the perfect choice because it grows like crazy. Even someone with a purple thumb can grow squash (I know because I have done it).

Since I roast all my vegetables, I decided to try roasting summer squash and the results are delicious. I riffed off a Martha Stewart recipe where she soaks the squash in a gallon of olive oil and ½ pound of cheese (not really).

Honestly, if you use tons of olive oil and cheese you can make almost anything taste yummy. My battle is to figure out how much you need without drowning the food.

This recipe uses 2 tablespoons of olive oil and ¼ cup of grated Parmesan and it works. The sweetness of the squash is a great complement to the saltiness of the cheese.

Try it as a side to replace heavier potatoes or bread.

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Roasted Summer Squash Recipe

Makes 6 servings (1 squash per serving)

2 pounds yellow squash (about 6 small squash)
2 tablespoons olive oil
¼ cup grated Parmesan cheese
Black pepper, to taste

Heat oven to 400 F. Slice squash lengthwise and place on a rimmed baking sheet. Mix olive oil and Parmesan in a small bowl. Using a small spoon spread a dollop of the mixture onto the flat surface of the squash. Roast for 25-30 minutes until cheese is slightly brown.

Enjoy hot, cold, or room temperature.

For 1 squash = 87 calories, 6.5 g fat, 1.7 g saturated fat, 5.3 g carbohydrates, 2.6 g sugar, 4.1 g protein, 1.7 g fiber, 81 mg sodium, 3 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: [ see all 23 ]

This looks great! Thank you for the idea! A little olive oil and nutritional yeast (as a sub for the parm. cheese) would be awesome, too!

on May 27, 2015

I have been eating like you for 18 years and yet you often find a way to show a new perspective! I've never fix roasted squash hole like that I always cut it in pieces. Keep those great ideas coming.

on May 27, 2015

This looks delicious!! I think I may try this on the grill this week.Thanks for sharing Snack Girl!!

on May 27, 2015

Looks wonderful and so easy. Question ? Did you scrape out the seeds...does not look like it but wondering?
Thank you.

on May 27, 2015

@Mary - good question! I did not scrape out the seeds.

on May 27, 2015

Looks Good Lisa and sure is easy to do. I think I will remove the seeds because I'm not sure if eating the seeds are good for you????

on May 27, 2015

lOVE squash and zucchini! this sounds great! I do something similar but add a little panko bread crumbs. I will try this w/the panko!

on May 27, 2015

So cool! I always cube mine up when I roast in the oven with a veg medly. Love the idea of leaving them whole and cooking them on their own with parm. Just a note for @annie, yes you can leave the seeds in! I have never removed seeds from summer squash - we eat it year 'round, and have since I was a kid, but my fave are the ones that come out of my garden, of course. Yellow squash and zucchini are to die for. Try grilling it! You'll be amazed. Rub down with EVOO and S&P and grill. We cut them like "steaks" lengthwise when we grill them. If we get them in our garden and they got too big (they can get gigantic), you can slice them in circles. I also love my summer squash recipe for "fritters". It's cubed yellow squash, cubed onions (equal parts of each), an egg, and just enough flour to bind it together. Mix all together until you get the consistency they'll stick together. Fry until golden on both sides and enjoy. To die for!

on May 27, 2015

Looks great. Thanks. I'll try it for my next bridge group dinner - they loved the crookneck squash I grilled (with just a touch of olive oil) in big chunks a few years ago, so this is likely to be a hit as well. Thanks Snack-Girl!

on May 27, 2015

My brother gave me some of his home grown squash last year, I steamed it and dressed it in lime juice with a little salt and pepper and it was awesome. Will try this recipe this week, looks yummy.

on May 27, 2015

Can't wait to try this. I've done the same thing with zucchini and it is delicious!

on May 27, 2015

Can you eat the skin?

on May 29, 2015

Yes

on May 30, 2015

I made this recipe and it was really good.

on July 4, 2015

Baked with EVOO, Shredded Pepper Jack, Bacon and Smoked Spanish Paprika

on February 7, 2017

This looks good, and so so easy.. I love squash!!

on June 6, 2017

I made this recently for dinner. I used Olive Oil spray, parmesan cheese and lots of mushrooms. YUMMY!!

on June 25, 2017

What is EVOO? Please.

on June 30, 2017

Do you have tips for how to cook squash to be sure it's less "mushy"? This recipe calls for 400 degree oven and about 25 minutes - would the convection oven setting help?

on July 2, 2017

This is excellent! I only had larger squash so I sliced it lengthwise in half inch slices and it turned out perfectly. Thank you.

on August 15, 2017

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