Oven Roasted Squash Recipe
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This Oven Roasted Squash recipe makes a quick and easy side dish! It is a simple way to cook squash with so much flavor!
Summer squash is such a delicious vegetable that goes perfectly with so many main dishes. It makes the perfect side dish for just about anything you’re serving for supper in the summer or anytime. Pair it with baked chicken breast, grilled chicken, or a skillet steak or alongside a hearty salad. I think this squash goes with just about anything!
How to Cook Oven Roasted Squash
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Squash – about 2 pounds of fresh squash
- Olive oil – enhances the flavor of the squash
- Stone House Seasoning – my favorite house seasoning blend of salt, pepper, and granulated garlic. I love to keep it on hand to flavor dishes. You can also substitute with salt and black pepper.
Step-by-Step Instructions
Preheat. Preheat oven to 400 degrees Fahrenheit.
Prepare. Clean the squash well. Slice the squash lengthwise in a uniform thickness of about 1/4 inch.
Add olive oil. Place the squash slices on a baking sheet and drizzle with olive oil.
Season the squash. Sprinkle with Stone House Seasoning or just use salt and pepper.
Cook. Place in oven and bake for about 15 minutes or until tender.
Serve. Once squash is done, remove from oven and serve warm.
Storage Tips
To make ahead. Cook and cool. Store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
To freeze. Cool and cool. Store in airtight freezer-safe containers for up to 6 months. Thaw in the refrigerator overnight, reheat, and serve. Note that the texture of the squash may be softer after being frozen.
More Delicious Squash Recipes
Zucchini Pasta – zucchini noodles
Oven Roasted Squash Recipe
Equipment
Ingredients
- 2 pounds squash, sliced into 1/4-inch thick slices
- 1 tablespoon olive oil, divided amongst the squash slices
- 1 teaspoon Stone House Seasoning, or use 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Clean squash and then slice lengthwise to uniform thickness, about 1/4 of an inch. Place on baking sheet and drizzle with olive oil. Sprinkle with Stone House Seasoning or salt and pepper. Place in oven and cook until tender, about 15 minutes.
- Remove from oven and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Easy and delicious! And my husband love it!
Thanks, Jackie!
Thank you
Honestly might just be the best way to prepare squash. I served tonight with some crispy skin seared salmon and a creamy garlic and pepper sauce. Squash was killer but really shines with a robust sauce
Thanks, Jim. This sounds great with the salmon.
Do you slice the squash to 1/4 inch, that is really thin. the picture looks like they are a lot bigger that that?
I’ve found that the squash cook more evenly if slice about 1/4 inch, Anita. Hope you enjoy!
This was so easy and an excellent side dish for our meal. I used garlic salt along with the pepper. We have an abundance of squash & zucchini right now so I will be making this again soon. Thank you for sharing!
These squash are delicious! I made mine in my air fryer,and they turned out perfect. So glad you shared the recipe. Just in time for the season!
Thanks, Alice. I haven’t tried making these in the air fryer but I will certainly try it now. Thanks for the tip.
This came out perfect. THank our for posting on Pinterest. It was a huge hit on our dinner table with seared steak.
So glad you enjoyed it, Sandra! xo
I just sauteed some onion and garlic with potatoes and summer squash,salt pepper and parsley!!!!! Very simple and easy and darned delicious!
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
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!
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.
Omg ..I was thinking the same thing🤦🏾♀️
1st time ever made and it was delicious!
Glad to hear that, Damian! xo