Roasted Summer Squash Recipe **VIDEO**
May 6, 2019 34 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! After you make it, store it in your fridge for a quick snack or a tasty addition to a salad (or a side for chicken - whatever you are eating).
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.
WATCH THE VIDEO
What did you think? Did my video inspire you to try this recipe?
How do you cook summer squash?
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 Freesstyle SmartPt
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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