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Roasted yellow summer squash rounds and half-moons on a cream platter, browned edges, toasted fine Parmesan, lemon zest and parsley, no watery pool. The lower title bubble reads Roasted Yellow Squash Recipe.
Good Fork Daily Editorial Kitchen

Roasted Yellow Squash Recipe

Roasted yellow squash with browned edges, garlic and lemon-Parmesan flavor, using thick cuts and high heat to prevent watery, mushy pieces.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds yellow summer squash
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/3 cup finely grated Parmesan
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped parsley

Equipment

  • Large rimmed sheet pan
  • Chef's knife
  • Mixing bowl
  • Thin spatula

Method
 

  1. Place a large bare metal sheet pan in the oven and heat to 450°F.
  2. Trim squash and cut into 3/4-inch rounds or half-moons. Blot visibly wet surfaces.
  3. Toss immediately with oil, salt, garlic powder and pepper.
  4. Spread on the hot pan with gaps and roast 10 minutes without moving.
  5. Flip, scatter Parmesan lightly and roast 7 to 12 minutes more until browned at the edges and just tender.
  6. Rest 3 minutes and add lemon zest and parsley before serving.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean and chill practices provide the general framework for produce preparation and leftover storage.
  • This recipe was developed through culinary research and editorial review.