Roasted yellow squash and onions

This is so easy you can fix as a side dish with any dinner, it’s especially good with our “candy” onions.  You can prep this and throw in the oven while you get the remainder of your meal ready. This is all you need:


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


Preheat oven to 425F.

Lightly spray a baking sheet with canola or olive oil. 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.  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 oven.

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