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To make herb roasted yellow squash, you need these simple items: - 4 medium yellow squash, sliced into half-moons - 3 tablespoons olive oil - 2 teaspoons fresh thyme, chopped - 2 teaspoons fresh rosemary, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Zest of 1 lemon - 2 tablespoons grated Parmesan cheese (optional) If you don't have fresh herbs, you can use dried ones. Use one-third of the amount needed for fresh herbs. For thyme and rosemary, use 1 teaspoon of dried herbs. This gives you great flavor without needing fresh herbs. Want to spice it up? You can add some extra seasonings! Try: - Smoked paprika for a smoky taste - Cumin for a warm flavor - Chili flakes for some heat Mix these into your squash for more depth in flavor. You can adjust based on your taste. Enjoy experimenting! First, gather your ingredients. You need four medium yellow squash, sliced into half-moons. In a large mixing bowl, pour in three tablespoons of olive oil. Next, add the sliced squash. Make sure the squash is well-coated with the olive oil. Then, chop two teaspoons each of fresh thyme and rosemary. Add them to the bowl along with one teaspoon of garlic powder and one teaspoon of onion powder. Don’t forget to sprinkle in salt and pepper to taste. Finally, add the zest of one lemon for a fresh kick. Toss everything together until the squash is evenly coated. Now, preheat your oven to 425°F (220°C). Spread the seasoned squash on a baking sheet lined with parchment paper. This makes for easy cleanup later. Roast the squash in the oven for 20 to 25 minutes. Halfway through, flip the pieces for even cooking. You want the squash to be tender and golden brown. To check if the squash is done, poke a piece with a fork. It should slide in easily. If it’s still firm, roast for a few more minutes. If you like cheese, sprinkle two tablespoons of grated Parmesan over the squash during the last five minutes of roasting. This adds a nice flavor. Once out of the oven, let the squash cool for a few minutes before serving warm. You can find the full recipe for this dish to enjoy at home! Use fresh herbs for the best flavor. I like thyme and rosemary the most. They pair well with yellow squash. You can also try basil or oregano. Each herb adds its own taste. Mix and match to find your favorite combo. To roast squash perfectly, use high heat. Preheat your oven to 425°F. Spread the squash in a single layer on the pan. This helps it cook evenly. Flip the pieces halfway to brown them well. Roast until tender and golden brown, about 20-25 minutes. Serve the roasted squash on a bright platter. Garnish it with fresh herbs for color. A drizzle of olive oil adds shine. You can also top it with Parmesan for a savory kick. Pair it with grilled chicken or fish for a full meal. Check out the Full Recipe for more ideas! {{image_2}} You can mix in other veggies with your yellow squash. Consider adding bell peppers, zucchini, or carrots. These add color and crunch. Chop them into similar sizes for even cooking. Toss them in the same herb mix. This creates a tasty and colorful dish. To make this dish vegan, skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. It adds a nice umami taste without dairy. Use the same herbs and spices to keep it flavorful. If you want cheese but not Parmesan, try feta or goat cheese. Both add a tangy flavor. You can crumble them over the squash before roasting. Or, mix them in right after roasting. This gives a creamy touch to your dish. Explore these variations to make your herb roasted yellow squash even better! For more details, check the Full Recipe. After enjoying your herb roasted yellow squash, let it cool to room temperature. Place the leftovers in an airtight container. This helps keep the squash fresh. Store the container in the fridge. The squash will stay good for about 3 to 5 days. To reheat, use an oven or a microwave. If you choose the oven, preheat it to 350°F (175°C). Spread the squash on a baking sheet. Bake for about 10 minutes or until warm. In the microwave, heat in 30-second bursts. Stir in between to heat evenly. You can freeze herb roasted yellow squash! First, cool it completely. Then, place it in a freezer-safe bag. Squeeze out all the air before sealing. This helps prevent freezer burn. The squash can stay in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. For the full recipe, check out the instructions earlier in the article! Yes, you can use yellow zucchini instead of yellow squash. Both have a similar taste and texture. They both roast well, too. The main difference is in their shape. Yellow squash has a more curved shape, while zucchini is more cylindrical. Feel free to swap them in your recipe. Herb roasted yellow squash pairs well with many dishes. You can serve it with grilled chicken or fish for a complete meal. It also works great as a side for pasta. If you want a vegetarian option, serve it with quinoa or a fresh salad. The flavors of the squash enhance any dish you choose. You can keep leftovers in the fridge for about 3 to 5 days. Store them in an airtight container for best results. If you want to enjoy them later, consider freezing them. Just make sure they are completely cool before you freeze them. You can reheat them in the oven or microwave when you're ready to eat. Check out the Full Recipe for more details. This blog post covers how to prepare herb roasted yellow squash. We explored the best ingredients, including seasoning and substitutes. I shared step-by-step instructions and tips for perfect roasting. You learned about variations to make the dish your own, including vegan options. We also discussed storage, reheating, and answers to your common questions. Remember, cooking is about creativity. Use these tips to make the dish yours. Enjoy your culinary journey!

Herb Roasted Yellow Squash

Elevate your meals with this simple and delicious Herb Roasted Yellow Squash recipe! Perfectly seasoned with fresh thyme, rosemary, and a hint of lemon, this dish is a great side option for any occasion. Learn how to roast yellow squash to perfection in just 35 minutes.Perfect for summer gatherings!
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Ingredients
  

4 medium yellow squash, sliced into half-moons

3 tablespoons olive oil

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Zest of 1 lemon

2 tablespoons grated Parmesan cheese (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced yellow squash with olive oil, ensuring the squash is well-coated.

      Add the chopped thyme, rosemary, garlic powder, onion powder, salt, pepper, and lemon zest to the bowl. Toss everything together until the squash is evenly seasoned.

        Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper for easy cleanup.

          Roast in the preheated oven for 20-25 minutes, or until the squash is tender and golden brown, flipping the pieces halfway through for even cooking.

            If using, sprinkle Parmesan cheese over the squash during the last 5 minutes of roasting.

              Remove from the oven, let cool for a few minutes, and serve warm.

                Prep Time: 10 min | Total Time: 35 min | Servings: 4

                  - Presentation Tips: Serve the roasted squash on a vibrant platter, garnished with additional fresh herbs for a pop of color. Drizzle with a little more olive oil before serving for a glossy finish!