Baked Squash Recipe

If you’re looking to brighten up your table with a dish that’s as inviting as it is effortless, Baked Squash is the answer. Picture golden rounds of tender yellow squash, kissed with olive oil and a sprinkle of Parmesan, coming out of the oven perfectly caramelized and topped with vibrant fresh parsley. This recipe manages to be both rustic and elegant, letting the sweet, summery flavor of squash shine while delivering a side dish everyone wants seconds of. Whether you’re a squash lover or just want to add more color and nutrition to your meals, Baked Squash is a tasty, wholesome favorite you’ll make on repeat.

this Recipe

Ingredients You’ll Need

Every ingredient in this Baked Squash recipe has a delicious role to play, enhancing taste and texture without overwhelming the star: the squash! These pantry staples create a simple, honest dish you’ll crave all season long.

• Yellow squash: Fresh, medium-sized squash ensures tender rounds with a creamy, sweet bite and lovely color.
• Olive oil: Coats each slice so they roast evenly and develop gorgeous golden edges—a kitchen must!
• Garlic powder: Adds a mellow, aromatic depth without overpowering the natural flavor of the squash.
• Paprika: A little sweet and subtly smoky, this spice boosts color and zing in every bite.
• Salt: Brings out the sweetness of the squash and balances the other seasonings.
• Black pepper: Adds gentle warmth and contrast to the mellow squash.
• Grated Parmesan cheese: Melts into a golden, savory topping—salty and rich, it’s the perfect finishing touch.
• Fresh parsley: Chopped parsley adds a fresh pop of color and brightness for a restaurant-worthy presentation.

How to Make Baked Squash

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup a breeze and to keep the squash from sticking. A little preparation here means you’re all set for crisp, evenly roasted squash in just a short while.

Step 2: Slice and Season the Squash

Slice your yellow squash into 1/4-inch rounds—uniform slices mean they’ll bake up evenly. In a large bowl, toss the squash with olive oil, garlic powder, paprika, salt, and black pepper. Make sure every piece is well coated so that each bite bursts with flavor.

Step 3: Arrange and Top

Spread the seasoned squash slices out in a single layer on your prepared baking sheet. You’ll want them flat and not overlapping for maximum golden edges. Sprinkle the grated Parmesan evenly over the top; this helps it melt and crisp up, creating those irresistible cheesy bits.

Step 4: Bake to Perfection

Bake the squash for 20 to 25 minutes. You’re looking for tender slices with lightly golden tops—keep an eye out after 20 minutes, as oven times might vary. The aroma filling your kitchen will signal when it’s nearly done.

Step 5: Garnish and Serve

Once the squash is hot and golden, pull it from the oven and shower it with chopped fresh parsley. This last step adds freshness and a little visual flair, elevating your Baked Squash from simple to showstopper.

How to Serve Baked Squash

Garnishes

The finishing sprinkle of fresh parsley is delightful, but you can make your Baked Squash even more inviting with a little extra Parmesan, a squeeze of lemon juice, or a handful of toasted pine nuts. Think about what you’re serving it with and let your creativity shine!

Side Dishes

Baked Squash is wonderfully versatile—pair it with grilled chicken or fish for something light and fresh, or set it alongside pasta for extra veggie goodness. It also makes a perfect partner to a hearty grain salad or a cozy soup on colder days.

Creative Ways to Present

For a pretty presentation, arrange the squash rounds overlapping in a fan or spiral on a serving platter, then shower with parsley and maybe a few edible flowers. For appetizers, stack coins of Baked Squash on crostini spread with herbed ricotta for a fresh party bite.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Baked Squash to an airtight container once completely cooled. It’ll stay fresh and tasty in the refrigerator for up to 3 days. The texture will soften a little, but the flavor only gets better.

Freezing

While squash has a high water content and can soften after thawing, you can freeze Baked Squash for up to 2 months. Freeze the cooled rounds in a single layer first, then transfer to a freezer bag to prevent them from sticking together.

Reheating

To reheat, lay the squash rounds out on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes. This helps revive some crispness and keeps them from getting soggy. The microwave works in a pinch too, though the texture will be softer.

FAQs

Can I make Baked Squash with zucchini or other squash varieties?

Absolutely! This recipe works beautifully with zucchini, pattypan, or a mix of summer squash. Mixing varieties adds extra color and subtle taste differences that keep things interesting.

Can I use fresh garlic instead of garlic powder?

You can swap in finely minced fresh garlic for garlic powder if you’d like a sharper garlic flavor. Just take care to distribute it well so every round is kissed with its aromatic punch.

Is there a dairy-free alternative to Parmesan cheese?

Yes, you can substitute with a dairy-free Parmesan or sprinkle on some nutritional yeast for a similar umami-rich note. The result is still savory, golden, and absolutely delicious.

Can I add more spices to customize the flavor?

Definitely! Feel free to toss in a pinch of Italian seasoning, red pepper flakes, or even a bit of cumin or smoked paprika. Making Baked Squash your own is half the fun.

Will these work for meal prep?

Baked Squash is meal prep–friendly: make a batch on Sunday and add it to lunches all week. It’s tasty at room temperature or reheated, making those busy days a little brighter.

Final Thoughts

If you haven’t tried Baked Squash yet, consider this your invitation! With just a few ingredients, you can whip up a side dish that’s bursting with color, flavor, and comfort. Give it a try—you just might find yourself reaching for squash at the market a lot more often.

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