Roasted Yellow Squash (2024)

Ingredients

Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

• Yellow squash: We will use three medium squashes in this recipe. Trim their ends, but leave themunpeeled.
• Kosher salt: Used to draw water out of the squash.
• Ghee: Used for sauteing the squash before roasting it.
• To season: Black pepper, garlic powder, and dried thyme.

Variations

• You can use avocado oil or refined coconut oil instead of ghee.
• Vary your spices. I love sprinkling the squash with chili powder and smoked paprika.
• You can sprinkle the squash with dry-grated parmesan cheese before placing it in the oven.

Here's an overview of the steps needed to make this roasted yellow squash. The detailed instructions are listed in the recipe card below.

Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side.

Sprinkle the squash with salt and let it rest for 15 minutes. After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.

In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. Place the squash in the skillet in a single layer, flesh side down.

Cook the squash for about 5 minutes, until the bottom is browned. Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.

Transfer the skillet to a 450°F preheated oven. Roast the squash until tender, for about 20 minutes. Serve immediately.

What's the reason for salting the squash?

Can I use this recipe with butternut squash?

No. Butternut squash is a winter squash, while yellow squash is a summer squash. Their texture is different. Yellow squash has a far higher water content and less dense flesh. Butternut squash doesn't need to be salted, but it does need to be peeled - its skin is thick and fibrous. Here's a good recipe for roasted butternut squash.

Should I peel the squash?

There's no need to peel yellow squash, just as there's no need to peel zucchini. Summer squash skin is thin, edible, and not too fibrous.

Why is my yellow squash soggy?

To prevent the squash from being soggy, score its flesh, salt it, and let it stand for at least 15 minutes to draw water out, then pat it dry with paper towels. Scoring its flesh helps the salt penetrate it. Salting draws excess water out.

Serving Suggestions

Since I bake the squash in a 450°F oven, I like to serve it with a main dish that I can cook in the same oven, such as:

• Shrimp parmesan
• Bacon-wrapped chicken breast
• Roasted turkey breast
• Oven chicken kabobs
• Roasted pork tenderloin
• Blackened chicken

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. They are excellent when served cold, like antipasti. If you'd like to reheat them, do so in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.

The photo below demonstrates how I typically store the leftovers in a glass food storage container. I made roasted peppers and roasted onions simultaneously, so I stored them all together:

Foodie Newsletter

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.

Roasted Yellow Squash

To make perfectlyroasted yellow squash, salt it to draw water out, pan-fry it, then finish it in the oven.

Servings: 3 servings

Calories: 78kcal

Nutrition per Serving

Serving: 1squash | Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 191mg | Fiber: 2g | Sugar: 4g