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
- about 2 small to medium yellow summer squash per person
- 1/2 small onion per person
- freshly ground black pepper
- 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.
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
AnnaSeptember 2, 2011 at 7:08 pm
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.
dorothy greenwaldSeptember 9, 2011 at 4:22 pm
can most squash be made the same by baking?
SusanVSeptember 9, 2011 at 4:45 pm
Yes, though winter squash like butternut and acorn will take longer. I like to cut them into cubes so they take less time.
StellaApril 14, 2022 at 8:18 pm
Thank 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!
TerryMarch 16, 2012 at 12:45 pm
Super yummy! Thanks for sharing this amazingly simple recipe – love it!
Nancy JonesApril 23, 2012 at 5:07 pm
I 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 pm
Nancy … 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!!)
HollyJune 12, 2012 at 12:40 pm
I 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!!!
lifechangeJune 19, 2012 at 4:42 pm
Trying out this Ridiculouslt Easy Roasted Yellow Squash for the first time.
It sounds like it taste good. Here goessssssssss.
AndieJune 28, 2012 at 7:13 pm
Made 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!
PriyaJuly 8, 2012 at 7:09 am
Yes – I love to make it this way too – have my 3 yr old loving it 🙂
sue wassermanJuly 18, 2012 at 3:56 pm
I 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?
Susan VoisinJuly 18, 2012 at 3:59 pm
There is a link to the “printer-friendly version.” It should print on one page, two at most.
SharronAugust 25, 2019 at 11:45 am
Sue there is a button on your printer to cancel the printing once you print what you want.
Melissa FedakAugust 11, 2012 at 7:53 pm
I 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.)
Jane MSeptember 8, 2012 at 8:44 pm
Looks delicious. Can this be frozen after it’s cooked?
Susan VoisinSeptember 8, 2012 at 9:44 pm
I wouldn’t. I don’t think the squash will hold up well.
KMSeptember 17, 2012 at 9:19 am
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!
Esther JNovember 23, 2012 at 1:34 pm
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! 🙂
AshleyMirandaFebruary 20, 2013 at 6:12 pm
Well I enjoyed this however it would NOT carmalize… 🙁 but it was still tastey.
Kathy A.May 11, 2013 at 3:51 pm
O.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.
RuthAugust 3, 2013 at 9:01 pm
Yum! 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.
AnnDecember 12, 2013 at 2:31 pm
I 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.
laurenJanuary 11, 2014 at 9:25 pm
What 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..
DonnaJune 13, 2014 at 7:33 pm
Tried this recipe for dinner tonight. Delish!!!!! This will become one of our regular sides.
OdinJuly 30, 2014 at 1:20 am
We 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 gJuly 25, 2016 at 7:07 pm
Great way to use up all the garden squash and yummy. Topped ours with ground up smoked almonds before serving. Thanks for recipe.
Helen B GruenhutNovember 23, 2017 at 11:42 am
This 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.
StephanieJuly 20, 2018 at 5:16 pm
Simple 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.
CindyJune 30, 2019 at 3:15 pm
This 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 pm
I 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 TersigniNovember 2, 2019 at 12:24 pm
Today 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)
SheriJune 22, 2020 at 9:02 am
I 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!😊😊😊😊
SUSANJuly 24, 2020 at 6:38 pm
So delicious – so easy! Thank you!!!
AlexandraAugust 8, 2021 at 5:10 am
I will be making these again.