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.
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
Manda
August 10, 2009 at 2:11 pmI 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!
sugarmagnolia
August 10, 2009 at 4:07 pmI *love* squash and am always looking for new (and easy!) ways to prepare it. So trying this tonight. 🙂
SusanV
August 10, 2009 at 4:33 pmThanks 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!
haleysuzanne
August 10, 2009 at 4:45 pmThis 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.
Apeksha
August 10, 2009 at 4:51 pmmmmmm…..that looks yum! almost like one of my favorite ways to eat most vegetables…..salt, pepper, onions, olive oil n garlic!
moonwatcher
August 10, 2009 at 5:41 pmHi Susan,
This looks absolutely great! I will give it a try. 🙂
Thanks,
moonwatcher
Sarah
August 10, 2009 at 6:06 pmThat looks amazing, Susan! Your site is always a wealth of knowledge.
CK
August 10, 2009 at 6:48 pmI 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
sweetkaroline
August 10, 2009 at 9:13 pmI 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!
warren
August 10, 2009 at 11:17 pmAn alternate serving possibility is as sandwich filling. Use a substantial bread like ciabatta or a baguette.?
Emms
July 31, 2018 at 7:09 pmMmm that sounds like a really good idea actually 😋
Phoenix
August 11, 2009 at 1:02 amThat 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?
jan
April 25, 2012 at 9:39 pmJoin the 3000 club – or Market on the Move. For a $10 a week or $100 a year you can load up every Saturday with veggies – – and lately there have been yellow squash every week – right here in Phx! Just google it.
Linda
August 24, 2013 at 8:27 pmJust made with zucchini and it was AWESOME!
AB
August 11, 2009 at 1:06 amYou 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!
Jackie
August 11, 2009 at 5:18 amSounds great, far better than the boiled to death squash I remember from my childhood LOL.
warren
August 11, 2009 at 9:00 amPhoenix —
Zucchini will work fine and the cooking time is about the same.
beachbubbles
August 11, 2009 at 9:09 amSquash 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.
Anonymous
August 11, 2009 at 11:44 amOh, wow, this looks positively mouth-watering. Thanks, Susan!
Anonymous
August 11, 2009 at 2:42 pmHi 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
Josiane
August 11, 2009 at 3:37 pmThis must be soooo good! The simplest things are often the best!
Genet
August 12, 2009 at 12:36 amHi 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.
A_and_N
August 12, 2009 at 7:44 amI love how pretty it looks. A'd love this dish 🙂
Jessica
August 12, 2009 at 4:55 pmI always love finding "ridiculously easy" recipes. The squash looks exquisite!
eatme_delicious
August 12, 2009 at 11:50 pmOoo this looks really tasty and simple! Love it.
Phoenix
August 13, 2009 at 6:43 amthanks warren!! :))
Hannah
August 13, 2009 at 11:37 pmI added some zucchini and Japanese long eggplant that we have in abundance. It was excellent! Thanks!
Mary
August 14, 2009 at 1:22 pmThis is my favorite way to eat summer squash, yellow especially. It develops a lovely richness in the oven. Mmm!
Mary
August 15, 2009 at 9:37 pmI'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!
acadia
August 23, 2009 at 6:11 pmmmm, this looks so good! i love your blog 🙂
Elizabeth Edith
September 4, 2009 at 6:47 pmYour ridiculously easy ones are always my favorite. I'm making this tonight!
Thanks for posting it!
Kristy3m
September 7, 2009 at 10:56 amyou have some amazing recipes!!! thank you!
Lior
January 5, 2010 at 11:23 pmThank you for the recipe. I used it tonight and it was delicious. 🙂
Janis
June 12, 2010 at 9:39 pmWow, 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.
Lydia
July 14, 2010 at 11:19 pmI 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.
yoohoo
August 4, 2010 at 6:19 pmJust 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! 🙁
bas bleu
May 13, 2011 at 11:48 pmI 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.
Cheri
August 10, 2011 at 9:39 amI 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.
Lori
August 12, 2011 at 8:45 amI 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!
SusanV
August 12, 2011 at 8:48 amMy mother made a squash casserole similar to that, thought the squash and onions weren’t mashed, just chopped up. 🙂
Erin O'Bryan
August 13, 2011 at 5:13 pmI 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.