When I was growing up, my mother probably made some variant of this dish and I probably ate it, dutifully and without really tasting it. That all changed a couple of years ago when I sat down to eat the Southern-style meal my mom prepared during one of my brief visits. I took the first bite of the yellow squash with my mind more on the conversation than on the food but was brought back into awareness immediately by the smoky yet sweet taste of the browned squash and onions.
“Are you sure there isn’t any bacon grease in this?” I asked, fearing the worst.
“Of course not!”
“Then did you use a lot of oil or margarine?”
“No, just a non-stick skillet and a quick spray of Pam.”
Of course, I had to get her to tell me exactly how she’d cooked it, and once I saw how easy it was, browning it with onions became “my” standard way to cook yellow squash. The only problem was that it was hard to cook enough at a time. Even my largest non-stick or cast iron skillet would hold no more than two or three squashes after they had been sliced lengthwise. For a while I used two skillets just to have enough for the whole family to enjoy. Then one day I decided to try it in the oven and found that I could achieve the same browned, caramelized taste with more squash and less work. Better yet, the squash didn’t have to be watched as closely so I could get on with cooking the rest of the meal while they browned happily in the oven or toaster oven.
Ridiculously Easy Roasted Yellow Squash and Onions
I always buy the smallest squash I can find because they’re the most tender and best-flavored.
Ingredients
- about 2 small to medium yellow summer squash per person
- 1/2 small onion per person
- freshly ground black pepper
- salt
Instructions
Preheat oven to 425F.
Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 1
Calories: 77
Fat: .7
Protein: 5
Nutrition Facts
2 squash with onions:
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Though MyPoints are calculated using a formula similar to Weight Watchers FlexPoints TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.
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{ 41 comments… read them below or add one }
I was looking for a recipe that would use up my left over squash and ran across your blog. What do you cook with this? It looks great, but I am unsure what to serve with it. Thank you!
I *love* squash and am always looking for new (and easy!) ways to prepare it. So trying this tonight.
Thanks for the comments, everyone!
Jennyfurlynn, I really like them best cut this way. I've tried them sliced widthwise, but they're harder to turn and fall apart more easily.
Jeni, summer squash skins are tender (think zucchini) and not chewy at all. Give them a try!
Manda, serve this anytime you need a side dish. I had them with rice & pinto beans, "fried" green tomatoes (recipe coming soon), and roasted okra.
Hope you all enjoy!
This is just gorgeous. Anything involving a yellow crookneck squash gets my attention – they are one of my favorite foods. I admit, being a good Southern girl also– I love them fried. But roasted, steamed, sauteed are all wonderful. I will be serving your dish this week.
mmmmm…..that looks yum! almost like one of my favorite ways to eat most vegetables…..salt, pepper, onions, olive oil n garlic!
Hi Susan,
This looks absolutely great! I will give it a try.
Thanks,
moonwatcher
That looks amazing, Susan! Your site is always a wealth of knowledge.
I love yellow (summer) squash and onion. I am so happy to have a new way to cook it without the added fat.
You made my day.
CK
I lurve oven roasted veggies, this is a perfect way to cook up a bunch of squash in no time at all!
PS I love your pictures!
An alternate serving possibility is as sandwich filling. Use a substantial bread like ciabatta or a baguette.?
That looks so delicious! But I can't get any yellow squash around here. Can I do this with zucchini? They would need less roasting time, right?
You are a goddess!! I have oodles of squash sitting on my counter and I'm racking my brain with how to cook it! I think this is definitely on the books for the week!
Sounds great, far better than the boiled to death squash I remember from my childhood LOL.
Phoenix –
Zucchini will work fine and the cooking time is about the same.
Squash and zucchini are my favorite veggies- I can't believe I've never thought of this. Brilliant simplicity. Thanks Susan, I will definitely me giving this recipe a go.
Oh, wow, this looks positively mouth-watering. Thanks, Susan!
Hi Susan,
Thank you for this recipe. I have two squash, perfect! This is the first recipe that I will try from your collection! I'll visit your site more often! Thanks for sharing your skills!
Your new friend =),
Lolit of Zionville, NC
This must be soooo good! The simplest things are often the best!
Hi Susan,
Came across your site while looking for a vegan receipe and enjoyed it. I am familiar with vegan cooking (Ethiopian back ground) but was looking for something different. Will be trying some of them soon.
I love how pretty it looks. A'd love this dish
I always love finding "ridiculously easy" recipes. The squash looks exquisite!
Ooo this looks really tasty and simple! Love it.
thanks warren!!
)
I added some zucchini and Japanese long eggplant that we have in abundance. It was excellent! Thanks!
This is my favorite way to eat summer squash, yellow especially. It develops a lovely richness in the oven. Mmm!
I'm a Southern girl too. My mom used to make enormous frying pans full of squash in the summer. Just chopped squash (she cut hers crosswise) and lots of a onion and a touch of oil. She cooked it until it started to brown and it was absolute heaven! She still makes it now, but she frequently makes it in the pressure cooker to save time. I like squash any way I can get it, but browned in the cast iron frying pan is the best!
mmm, this looks so good! i love your blog
Your ridiculously easy ones are always my favorite. I'm making this tonight!
Thanks for posting it!
you have some amazing recipes!!! thank you!
Thank you for the recipe. I used it tonight and it was delicious.
Wow, I made this tonight and it is truly delicious. Make more because you will be so sorry if you don’t. Thank you very much two good recipes in a row.
I also grew up in the South eating lots of summer vegetables – we never added water to squash. If you cover it with the onions and cook it on low heat it will give up its own water and steam its self and the onions down. When the vegetables get soft you take the lid off and brown – using salt and lots of pepper. This method carmelizes the vegetables and it is so naturally sweet and good. Of course, my family used bacon fat to start the vegetables off with, but you can do the same thing with a non stick skillet or cooking spray in a black iron skillet.
This roasted squash sounds wonderful and I am trying it this week.
Just tried it this recipe…..
I was so excited when I got the brown caramelization! I dreamed of how wonderful they would taste, but was, as usual, disappointed.
The texture was very nice–i even added butter for a bit more lusciousness, but it was almost a chore to eat it. I guess I’m never going to love -or even Like- squash!
I made this a few days ago. LOVED IT! I’ve been sauteeing yellow squash & onions (green onions) for years. Your way leaves just enough crunch.
I love summer squash! We eat it roasted or grilled all the time. I add a little Montreal Steak seasoning and it turns out wonderfully everytime.
I grew up in the South, and this reminds me of the squash our housekeeper used to make. She boiled the onions and squash, then mashed them with a little butter. Bread crumbs on top, then in the oven. I can’t wait to try this healthier version- my favorite flavors of summer!
My mother made a squash casserole similar to that, thought the squash and onions weren’t mashed, just chopped up.
I just had this for dinner, fantastic. The onions got so sweet and it went so well with the squash. Now I wish I would have bought a whole lot more squash. Tis the season so it shouldn’t be hard to make again and again well into Fall.
This was good, healthy and VERY EASY. I was pleased. Fried is still may favorite but it was by far the best squash I’ve ever had outside of battered and fried individual pieces….however it was much simpler. Just slice it, pop it in the oven and forget about it! I’ll make this again.
can most squash be made the same by baking?
Yes, though winter squash like butternut and acorn will take longer. I like to cut them into cubes so they take less time.
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