Ridiculously Easy Roasted Yellow Squash and Onions
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4.67 from 9 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Vegetable
Cuisine: Oil-Free, Vegan
Servings: 1
Calories: 77kcal
Author: Susan Voisin


  • about 2 small to medium yellow summer squash per person
  • 1/2 small onion per person
  • freshly ground black pepper
  • salt


  • 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.
    Yellow Squash and Onions Before Roasting
  • 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.


Made without added oil, this recipe is naturally zero Weight Watchers Smart Points.


Serving: 2Squash | Calories: 77kcal | Carbohydrates: 16g | Protein: 5g | Sodium: 9mg | Fiber: 5g | Sugar: 10g