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.

Oven Roasted Squash Recipe | Add a Pinch

The simplest way to cook squash.
5 from 4 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6
Author: Robyn Stone | Add a Pinch


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


  • Preheat oven to 400 degrees Fahrenheit.
  • Clean squash and then slice lengthwise to uniform thickness, about 1/4 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.
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Robyn xoxo

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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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20 Comments Leave a comment or review

  1. Squash is one of my favorite summer vegetable to make. It’s healthy, it’s quick, it’s delicious. I haven’t ever tried cooking it this way though. I will next time I buy squash- which will probably be this weekend!

  2. We generally put it on the grill as well like Renee said. I keep the seasonings nice and simple like you posted. I’ll give the roasting a try on those days when we don’t want to get drenched out grilling. That can happen quite a bit here in Seattle. lol

  3. Love squash fixed any way, but this sounds extra good! Something about roasting in the oven makes a food even better! Can’t wait to try this recipe. Thanks for sharing, and have a happy Sunday.

    1. Sorry! I got a little punchy with the done button! But really you’re soooo right!!! We’ve got squash coming out the wazoo!!! Soooooo much squash. Especially scallop (or pattypan) squash.

  4. Squash is so good this way and also like Renee…on the grill works great!! Pinned to my board: Tried It & Liked It!! Happy cooking everyone!!

  5. 1/4 inch? If you succeed a zucchini in half, that would be twice that thick. Don’t you mean at least 1 inch? Look at a ruler. Thanks

    1. Hi Alan,
      My recipe states to slice squash lengthwise to uniform thickness, about 1/4 of an inch. I don’t see where I mentioned slicing a zucchini in half.
      I used a yellow squash as pictured in this recipe, but if you wish to use a zucchini, slice it lengthwise to uniform thickness – about 1/4 inch.
      I hope you enjoy it! Thanks!

    2. How rude of you. You could have simply asked your question without the insult at the end. I’m pretty sure you meant “sliced” the zuchinni instead of “succeed” it? Even you make errors. Look at a dictionary.

  6. I just sauteed some onion and garlic with potatoes and summer squash,salt pepper and parsley!!!!! Very simple and easy and darned delicious!

  7. This came out perfect.  THank our for posting on Pinterest.  It was a huge hit on our dinner table with seared steak.

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