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This Oven Roasted Squash recipe is such a simple yet scrumptious side dish! It’s an easy way to cook squash and brings out so much flavor!

Oven Roasted Squash

I love those summers when we have a huge bounty of  squash from our garden. It’s always a battle between the deer, rabbits, birds and me to see who can enjoy more of the squash. So it’s easy to see why I’m excited when I get to keep the majority of it. I don’t mind sharing just a little of my garden with them. But just a little.

So when I am able to gather a good amount of my summer squash, I love to make so many different recipes with it. One of my favorite quick, simple, easy as pie ways to cook squash is to oven roast it. It’s ready in just a few minutes, doesn’t require a whole lot of effort and it always turns out delicious.

Recipe Oven Roasted Squash

Buttery, flavorful, and out of this world!

It makes the perfect side dish for just about anything you’re serving for supper in the summertime, too. Pair it with a piece of Grilled Caprese Chicken or a skillet steak or just have it with a nice salad if you are so inclined. I think this squash goes with just about anything.

Here’s how I make it.

5 from 8 votes

Oven Roasted Squash Recipe | Add a Pinch

Side Dish 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 6
Course Side Dish
Cuisine American
Author Robyn Stone | Add a Pinch
The simplest way to cook squash.


  • 2 pounds squash
  • olive oil
  • salt
  • black pepper


  • Preheat oven to 400 degrees Fahrenheit.
  • Clean squash and then slice lengthwise to uniform thickness, about ¼ of an inch. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Place in oven and cook until tender, about 15 minutes.
  • Remove from oven and serve warm.

Nutritional Information

Calories: 68kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16072IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg

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Robyn xoxo

Vegetable Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


    1. Barb, I wanted to do this on the grill as well and saw your reply 1st. How long did you leave on the grill and what temp? Did you make any other changes?

  1. Hi Robyn…I am a bit confused also. An uncooked squash is not an easy thing to slice lengthwise…let alone only 1/4 inch thick for each slice. Am I understanding that correctly? Maybe Im just not as strong as I used to But Im really struggling to do that! Thanks

    1. Heidi, I just want to make sure you are using yellow summer squash and not a harder variety such as a spaghetti squash. This recipe is for yellow summer squash and should be tender enough to slice. I hope this helps.

  2. I made this quick, easy recipe. I cut the yellow squash horizontally, seasoned and oil it, cooked it 15 minutes. Then I covered both with parmesan cheese, broiled till lightly browned then added mozzarella cheese and broiled again. It was great!! I ate both haves for lunch! Thank you so much for the quick and easy lunch!!

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