Among most vegetable lovers, yellow squash is a favorite. It is a member of the variety of squashes known as summer squash that includes zucchini, pattypan and yellow crookneck squash. They are differentiated from winter squashes by their short storage life. Yellow squash has a mild flavor, making it perfect for providing texture, color and flavor to most entrees or pasta sauces. These easily grown squashes can be served raw, in salads, roasted, grilled, broiled, steamed, stir-fried, deep-fried, baked and stuffed. Roasted yellow squash is simple to make and makes a succulent side dish for any meal.

Things You'll Need

Choose yellow summer squash that is firm. These are best when picked young and small, about 6 to 10 inches long. Check for blemishes, cuts or soft, mushy spots on the surface. Look for those squashes that have a bright, glossy skin and are not shriveled from moisture loss.

Preheat the oven to 350 degrees Fahrenheit. Wash the squash and cut the ends off. Slice the squash into thick pieces, 1/2 to 3/4 inch thick. Apply a light film of olive oil to the baking dish.

Lay the slices of squash in the baking pan. Leave space between the slices to let them cook evenly, allowing the air to circulate around them. Lightly brush the tops of the slices with olive oil, using a pastry brush. Sprinkle with spices such as garlic powder, salt and pepper. Consider dusting the squash slices with Parmesan cheese and basil, since these enhance the taste of the squash.

Roast the yellow squash slices for 30 to 45 minutes, or until a fork can pierce through them easily. They should have a light, golden hue. Transfer the squash slices to a serving platter. Allow the slices to slightly cool at room temperature, and serve.


  • The combination of yellow and zucchini squash flavors complement each other.

  • Yellow squash is about 95 percent water, making it a very low calorie food. It is an excellent source of vitamin C, vitamin B6 and potassium. The high fiber content will keep you feeling full.