Roasting yellow squash with onions gives them a deep, rich, smoky flavor. It’s hard to believe they’re vegan and fat-free!
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.
Find all my Ridiculously Easy recipes here!
Ridiculously Easy Roasted Yellow Squash and Onions
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.
- Line a baking sheet with parchment paper (or lightly oil if necessary). 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.
Notes
Nutritional info is approximate.
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More Summer Squash Recipes
Did you know you can use yellow squash any time zucchini is called for, and vice versa? I have over 30 oil-free vegan zucchini and summer squash recipes just waiting for you to make them!
Original 2009 photo
Anna
September 2, 2011 at 7:08 pmThis 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.
dorothy greenwald
September 9, 2011 at 4:22 pmcan most squash be made the same by baking?
SusanV
September 9, 2011 at 4:45 pmYes, though winter squash like butternut and acorn will take longer. I like to cut them into cubes so they take less time.
Stella
April 14, 2022 at 8:18 pmThank you! Idk why I never thought about roasting squash and onions in the oven till today. Got mine in the oven now and can’t wait till it’s done. Literally one of my favorite things in the world but I never make it because like you said, it’s too much to fix for an entire family on the stove!
Anyway, thanks again!
Terry
March 16, 2012 at 12:45 pmSuper yummy! Thanks for sharing this amazingly simple recipe – love it!
Nancy Jones
April 23, 2012 at 5:07 pmI have to admit, I thought this would be a boring dish. I was so wrong! I made it for dinner last night and just ate the leftovers heated in a tortilla with a little baba ganoush. Amazing!
Brenda W.
July 15, 2014 at 5:22 pmNancy … what a great idea about eating this in a heated tortilla!! I was trying to think how to make this a filling meal, and I think roasting these as in the recipe, and putting them in a tortilla with some black beans will make a super supper!!
Susan … thanks again for another great recipe (that I am only now discovering!!)
Holly
June 12, 2012 at 12:40 pmI made this squash and onion dish today and it was fantastic. I love yellow squash and am always looking for new ways to prepare it. This is by far my favorite. Thanks so much for the recipe. Happy cooking!!!
lifechange
June 19, 2012 at 4:42 pmTrying out this Ridiculouslt Easy Roasted Yellow Squash for the first time.
It sounds like it taste good. Here goessssssssss.
Life Change
Andie
June 28, 2012 at 7:13 pmMade this with squash from the garden! I did yellow and zucchini squashes. It was so good. Since I went vegan, I use your website extensively and not sure I could have done it without you. Thanks for sharing all of your recipes!
Priya
July 8, 2012 at 7:09 amYes – I love to make it this way too – have my 3 yr old loving it 🙂
sue wasserman
July 18, 2012 at 3:56 pmI may like your squash recipe but resent the hell how it printed out – do you know how many sheets of paper it wasted printing all the comments here?
Geez.
Susan Voisin
July 18, 2012 at 3:59 pmThere is a link to the “printer-friendly version.” It should print on one page, two at most.
Sharron
August 25, 2019 at 11:45 amSue there is a button on your printer to cancel the printing once you print what you want.
Melissa Fedak
August 11, 2012 at 7:53 pmI just finished eating my first roasted squash (and zucchini) with onions based off the recipe on this page. It was delish!
And when you say easy, you actually mean it! I know very little about cooking, especially with veggies, and am always surprised how difficult so-called “easy” recipes are. But not this one! I made it with full confidence! (The photo helped a lot, too.)
Thanks!
Jane M
September 8, 2012 at 8:44 pmLooks delicious. Can this be frozen after it’s cooked?
Susan Voisin
September 8, 2012 at 9:44 pmI wouldn’t. I don’t think the squash will hold up well.
KM
September 17, 2012 at 9:19 amHi Susan,
I tried this last night and it’s going into my permanent favorites file! I’ve never roasted yellow squash before and I really liked how that method gives it a creamy texture without totally collapsing the structure of it. I added a bit of Cajun seasoning for some heat along with cracked pepper. Thanks for the new way to use up the last of the Summer squash!
KM
Esther J
November 23, 2012 at 1:34 pmHi Susan,
I made these as an easy side for Thanksgiving dinner, and they turned out so very good! The sweetness of both the squash and the onion against that smoky, charred flavor was just the right combination.
Definitely will be making them again (probably soon) when I need a simple side.
Thanks and I hope you had a wonderful Thanksgiving! 🙂
AshleyMiranda
February 20, 2013 at 6:12 pmWell I enjoyed this however it would NOT carmalize… 🙁 but it was still tastey.
Kathy A.
May 11, 2013 at 3:51 pmO.M.G. I just took these out of the oven and am already on my second plate full. This will be a staple in my house, for sure.
Ruth
August 3, 2013 at 9:01 pmYum! I made these with a dash of olive oil, and I didn’t have onions so I used shallots. Superb! And so simple and healthy.
Ann
December 12, 2013 at 2:31 pmI just tried this and is was delicious. I love yellow squash…and this is my new way of fixing it. Yummy and so easy! Thank you.
lauren
January 11, 2014 at 9:25 pmWhat a fun new way to cook squash! I’m making some with some sloppy joes, and a broccoli rabe salad. Thanks for the healthy side idea! LOVE IT already..
Donna
June 13, 2014 at 7:33 pmTried this recipe for dinner tonight. Delish!!!!! This will become one of our regular sides.
Odin
July 30, 2014 at 1:20 amWe had this for dinner tonight (I used sweet onions) with the seasame/ginger broccoli and brown rice. It didn’t turn out as pretty as yours, but it tasted great!
Beth g
July 25, 2016 at 7:07 pmGreat way to use up all the garden squash and yummy. Topped ours with ground up smoked almonds before serving. Thanks for recipe.
Helen B Gruenhut
November 23, 2017 at 11:42 amThis was a total flop for me. The squash never browned on the bottom or top, and the skin turned out tough.
Will go back to stir fry not bake. Might be the convection oven.
Stephanie
July 20, 2018 at 5:16 pmSimple and delicious! Right down my alley! Perfect accent to my potato dish. I had to turn my heat up and still didn’t look as beautiful as yours but I used minimal olive oil this may be why but the flavor was perfect! Thanks so much for the recipe.
Cindy
June 30, 2019 at 3:15 pmThis recipe is outstanding!! We inhale a giant cooked pan- I really can not make a big enough batch. Very easy to make and a wonderful caramelized flavor. Delicious!! I do not care for squash cooked with onions on the stove top- only with this recipe.
D.
July 27, 2019 at 1:48 pmI was looking for a way to cook marrow (new to me type of summer squash) without adding oil and just came across this. Going to give it a try. Thanks for the great idea!
Andrea Tersigni
November 2, 2019 at 12:24 pmToday I received 4 yellow summer squash in my Misfits Market box. I immediately thought of this recipe I had seen, but never made. I used red onions and baked on a parchment lined cast iron skillet and cast iron pizza pan.
The entire contents of the cast iron skillet have already been eaten since they came out of the oven a half hour ago. Need I say more?!?!? (and no one else is home)
Sheri
June 22, 2020 at 9:02 amI pretty much bake up a big tray of squash and onions and eat it for breakfast now! Thanks Susan for sharing this technique of cooking squash! Soo good!😊😊😊😊
SUSAN
July 24, 2020 at 6:38 pmSo delicious – so easy! Thank you!!!
Alexandra
August 8, 2021 at 5:10 amI will be making these again.