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Roasted Squash Recipe
Roasted Squash Recipe photo by Taste of Home

Roasted Squash Recipe

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“I love grilled veggies, but our condo has no grill,” writes Amy Cherwin of Chicago, Illinois. “So I tried this recipe in the oven with some goat cheese and herbs. Wonderful!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 medium onion, coarsely chopped
  • 1 cup cubed yellow summer squash (1/2-inch cubes)
  • 1 cup cubed zucchini (1/2-inch cubes)
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • Dash pepper
  • 2 tablespoons olive oil
  • 1/2 cup crumbled goat cheese or feta cheese
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley


  1. In a large bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  2. Bake at 400° for 15-20 minutes or until vegetables are lightly browned and tender, stirring twice. Sprinkle with cheese, basil and parsley. Serve immediately. Yield: 2 servings.
Originally published as Roasted Squash in Cooking for 2 Summer 2007, p14

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Reviewed Sep. 20, 2015

"This recipe is a very tasty and easy way to cook this vegetable. I used zucchini, summer, & kuza squash. The roasting process concentrated the mild flavor of this vegetable. I removed some of the seeds so as to get a firmer texture. I added two cloves of garlic and was very liberal with the red pepper flakes. I did not have the cheese recommended so I used Monterey Jack cheese. Delicious! It's a definite keeper."

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