Get ready to fall in love with yellow squash all over again! These 18 delicious bake recipes transform this humble summer vegetable into everything from cheesy casseroles to crispy chips. Whether you’re looking for quick weeknight dinners or impressive side dishes, you’ll find plenty of inspiration to make the most of squash season. Let’s dive into these mouthwatering ideas that will have everyone asking for seconds!
Cheesy Baked Yellow Squash Casserole
Just when summer squash overflows your garden, this casserole transforms humble vegetables into creamy comfort. Juicy yellow squash bakes beneath a golden cheese crust that crackles with each spoonful. It’s the side dish that steals the spotlight every time.
Ingredients
– 2 lbs yellow squash, sliced ¼-inch thick (I look for firm, glossy skins)
– 1 medium yellow onion, diced (sweet varieties like Vidalia work beautifully)
– 2 cups shredded sharp cheddar cheese, divided (freshly grated melts smoother than pre-shredded)
– ½ cup sour cream (full-fat gives the creamiest texture)
– ½ cup panko breadcrumbs (they stay extra crispy)
– 2 large eggs, lightly beaten (room temperature blends more evenly)
– 2 tbsp unsalted butter, plus extra for greasing (I always use salted butter for topping)
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp black pepper
– 1 tsp salt
Instructions
1. Preheat oven to 375°F and generously butter a 9×13-inch baking dish.
2. Melt 2 tbsp butter in a large skillet over medium heat until foaming subsides.
3. Add diced onion and cook 5 minutes, stirring occasionally, until translucent.
4. Add sliced squash and sauté 8-10 minutes until tender but not mushy—tip: salt draws out moisture, so wait until after cooking.
5. Drain squash-onion mixture in a colander, pressing gently with a spatula to remove excess liquid.
6. Transfer drained vegetables to a large mixing bowl and let cool 5 minutes.
7. Stir in sour cream, beaten eggs, 1½ cups cheddar, garlic powder, smoked paprika, salt, and pepper until fully combined.
8. Spread mixture evenly into prepared baking dish using a rubber spatula.
9. Combine remaining ½ cup cheddar with panko in a small bowl and sprinkle over casserole.
10. Bake uncovered 25-30 minutes until topping is golden brown and edges bubble—tip: broil 1-2 minutes at the end for extra crunch.
11. Rest casserole 10 minutes before serving to let layers set. Creamy with a crisp topping, this casserole balances tender squash against sharp cheddar. Consider topping with fresh chives or serving alongside grilled chicken for a complete meal.
Garlic Herb Roasted Yellow Squash
Just when you think summer squash can’t get better, roasting transforms it into something magical. This garlic herb version delivers maximum flavor with minimal effort. Perfect for busy weeknights or impressive enough for guests.
Ingredients
– 2 medium yellow squash, sliced into ½-inch rounds (I look for firm, glossy skins)
– 3 tablespoons extra virgin olive oil (my go-to for roasting)
– 4 cloves garlic, minced (fresh makes all the difference here)
– 1 tablespoon fresh rosemary, chopped (dried works in a pinch, but fresh is worth it)
– 1 teaspoon fresh thyme leaves
– ½ teaspoon kosher salt (I prefer the larger crystals for better distribution)
– ¼ teaspoon black pepper, freshly ground
– ¼ teaspoon red pepper flakes (optional, but adds nice heat)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place squash rounds in a large mixing bowl.
3. Drizzle olive oil over the squash and toss to coat evenly.
4. Add minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes to the bowl.
5. Toss everything together until squash is thoroughly coated with herbs and seasonings.
6. Spread squash in a single layer on the prepared baking sheet, ensuring pieces don’t touch.
7. Roast for 15 minutes until edges begin to brown slightly.
8. Flip each squash round using tongs for even cooking.
9. Continue roasting for another 10-12 minutes until squash is tender and golden brown.
10. Remove from oven and let rest for 2 minutes before serving.
The roasted squash develops caramelized edges while staying tender inside, with the garlic and herbs creating a savory crust. Serve it alongside grilled chicken or mix into pasta for an easy upgrade. Leftovers make a surprisingly good addition to morning eggs.
Parmesan Crusted Baked Yellow Squash
Melt-in-your-mouth tender squash gets a crispy, cheesy upgrade in this simple bake. My family requests this weekly during summer squash season. You’ll love how the golden crust contrasts with the soft interior.
Ingredients
– 2 medium yellow squash, sliced ¼-inch thick (I look for firm, glossy skins)
– ½ cup grated Parmesan cheese (the real stuff, not the canned kind)
– ¼ cup panko breadcrumbs (they stay extra crispy)
– 1 large egg, beaten (room temp helps the coating stick better)
– 2 tablespoons olive oil (extra virgin is my go-to for flavor)
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper (freshly ground makes a difference)
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice yellow squash into ¼-inch thick rounds using a sharp knife.
3. In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
4. Place beaten egg in a separate shallow bowl.
5. Dip each squash round into the egg mixture, letting excess drip off.
6. Press the squash firmly into the Parmesan mixture, coating both sides completely.
7. Arrange coated squash in a single layer on the prepared baking sheet.
8. Drizzle olive oil evenly over the squash rounds.
9. Bake at 400°F for 15 minutes until the bottoms are golden brown.
10. Flip each squash round carefully using tongs.
11. Continue baking for another 10-12 minutes until deeply golden and crispy.
12. Remove from oven when the edges are browned and cheese is sizzling.
Crispy, cheesy perfection emerges from your oven with minimal effort. The squash becomes fork-tender while the Parmesan crust provides satisfying crunch. Serve immediately as a side dish or stack them high for a vegetarian appetizer that disappears fast.
Baked Yellow Squash Gratin
Rustic and comforting, this baked yellow squash gratin transforms simple summer vegetables into a creamy, cheesy side dish. Perfect for potlucks or family dinners, it’s surprisingly easy to make with just a handful of ingredients. You’ll love how the golden breadcrumb topping contrasts with the tender squash beneath.
Ingredients
– 2 pounds yellow squash, sliced ¼-inch thick—I look for firm, glossy squash without soft spots
– 1 cup heavy cream, straight from the fridge for best results
– 1 cup shredded sharp cheddar cheese, freshly grated melts more evenly than pre-shredded
– ½ cup panko breadcrumbs, which stay extra crispy compared to regular breadcrumbs
– 2 tablespoons unsalted butter, my go-to for richer flavor
– 1 teaspoon garlic powder, a quick flavor boost without mincing fresh garlic
– ½ teaspoon kosher salt, which disperses more evenly than table salt
– ¼ teaspoon black pepper, freshly ground if you have it
Instructions
1. Preheat your oven to 375°F and grease a 2-quart baking dish with 1 tablespoon of the unsalted butter.
2. Slice 2 pounds of yellow squash into uniform ¼-inch thick rounds for even cooking.
3. Arrange the squash slices in a single layer in the prepared baking dish, slightly overlapping them.
4. Sprinkle ½ teaspoon of kosher salt and ¼ teaspoon of black pepper evenly over the squash.
5. Pour 1 cup of heavy cream over the squash, making sure it seeps between the layers.
6. Sprinkle 1 teaspoon of garlic powder evenly across the top.
7. Top with 1 cup of shredded sharp cheddar cheese, covering the surface completely.
8. In a small bowl, combine ½ cup panko breadcrumbs with 1 tablespoon of melted unsalted butter.
9. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
10. Bake at 375°F for 35-40 minutes until the top is golden brown and the squash is tender when pierced with a fork.
11. Let the gratin rest for 10 minutes before serving—this allows the cream to thicken properly.
The gratin emerges with a satisfyingly crisp top that gives way to creamy, tender squash beneath. The sharp cheddar adds a tangy contrast to the sweet vegetable flavor. Serve it alongside grilled chicken or spoon it over crusty bread for a simple vegetarian meal.
Stuffed Baked Yellow Squash Boats
Here’s a simple way to transform yellow squash into a satisfying main dish. Hollowed squash halves become edible vessels for a savory filling. This method keeps the squash tender while creating a complete meal in one pan.
Ingredients
– 4 medium yellow squash, halved lengthwise (look for firm, bright yellow ones)
– 1 lb ground Italian sausage (mild or hot depending on your heat preference)
– 1 cup cooked quinoa (I like the texture better than rice here)
– 1/2 cup shredded Parmesan cheese (freshly grated melts best)
– 1/4 cup chopped fresh parsley (flat-leaf has more flavor)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1 tsp garlic powder
– 1/2 tsp black pepper (freshly cracked adds nice flecks)
Instructions
1. Preheat your oven to 400°F.
2. Slice 4 yellow squash in half lengthwise.
3. Use a spoon to scoop out the centers, leaving 1/4-inch thick shells.
4. Brush the squash shells with 2 tablespoons of olive oil.
5. Place squash shells cut-side up on a baking sheet.
6. Bake squash for 12 minutes at 400°F until slightly softened.
7. While squash bakes, brown 1 pound of ground Italian sausage in a skillet over medium-high heat for 8 minutes.
8. Drain excess grease from the cooked sausage.
9. Stir 1 cup of cooked quinoa into the sausage.
10. Add 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper to the mixture.
11. Remove squash from oven after 12 minutes.
12. Fill each squash shell with the sausage-quinoa mixture, packing it gently.
13. Sprinkle 1/2 cup of shredded Parmesan cheese evenly over the filled squash.
14. Return stuffed squash to the 400°F oven.
15. Bake for 18 minutes until cheese is golden and squash is fork-tender.
16. Remove from oven and let rest for 5 minutes.
17. Garnish with 1/4 cup of chopped fresh parsley before serving. Very satisfying with the tender squash contrasting the savory filling. The cheese forms a crispy crust while the sausage keeps everything moist. Versatile enough for weeknights but impressive for company—try serving alongside a simple arugula salad.
Spicy Baked Yellow Squash Chips
Whip up these addictive spicy baked yellow squash chips when you need a healthier snack fix. They deliver serious crunch with just enough kick to keep you reaching for more. Perfect for game days or late-night cravings.
Ingredients
– 2 medium yellow squash, sliced ⅛-inch thick (uniform thickness ensures even baking)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 tsp smoked paprika (adds that smoky depth I love)
– ½ tsp garlic powder
– ¼ tsp cayenne pepper (adjust if you’re sensitive to heat)
– ½ tsp fine sea salt (sticks better than coarse salt)
Instructions
1. Preheat your oven to 225°F – low and slow is key for crispiness without burning.
2. Slice yellow squash into uniform ⅛-inch thick rounds using a mandoline or sharp knife.
3. Pat squash slices completely dry with paper towels – this removes excess moisture for better crisping.
4. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, cayenne, and sea salt.
5. Add dried squash slices to the bowl and toss gently until evenly coated with spice mixture.
6. Arrange squash slices in a single layer on parchment-lined baking sheets, ensuring no overlap.
7. Bake for 45 minutes, then flip each chip carefully using tongs.
8. Continue baking for another 45-60 minutes until chips are golden and crisp – they’ll firm up more as they cool.
9. Remove from oven and let chips cool completely on the baking sheets before serving.
Zesty and satisfyingly crunchy, these chips offer a subtle heat that builds with each bite. The smoked paprika adds wonderful depth while the squash maintains a delicate crispness. Try them alongside burgers or crumbled over salads for extra texture.
Savory Panko-Crusted Baked Yellow Squash
Mmm, yellow squash season means it’s time for this crispy, satisfying bake. My family fights over these golden rounds every time they come out of the oven. You’ll love how the panko creates that perfect crunch without frying.
Ingredients
– 2 medium yellow squash, sliced into 1/4-inch rounds (I look for firm ones with glossy skin)
– 1 cup panko breadcrumbs (Japanese-style gives the best crunch)
– 1/2 cup grated Parmesan cheese (the real stuff melts better)
– 2 large eggs, beaten (room temp helps the coating stick)
– 1/4 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 tbsp extra virgin olive oil (my go-to for baking)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice yellow squash into uniform 1/4-inch rounds for even cooking.
3. In a shallow bowl, combine panko, Parmesan, garlic powder, paprika, salt, and pepper.
4. Place flour in a separate shallow bowl.
5. Pour beaten eggs into a third shallow bowl, creating a standard breading station.
6. Dredge each squash round in flour, shaking off excess.
7. Dip floured squash into beaten eggs, letting excess drip off.
8. Press squash firmly into panko mixture, coating both sides completely.
9. Arrange coated squash in a single layer on the prepared baking sheet.
10. Drizzle olive oil evenly over the breaded squash rounds.
11. Bake at 425°F for 15 minutes until bottoms are golden brown.
12. Flip each piece carefully using tongs.
13. Continue baking for another 10-12 minutes until deeply golden and crispy.
14. Remove from oven when squash is tender when pierced with a fork.
But that crispy panko crust gives way to tender, sweet squash inside. The Parmesan adds a salty punch that balances the vegetable’s natural sweetness. Try stacking these with fresh basil leaves and a dollop of marinara for a fun appetizer.
Lemon Thyme Baked Yellow Squash Slices
Keeping summer squash simple lets its natural sweetness shine through. This baked version with lemon and thyme transforms humble yellow squash into a vibrant side dish that pairs beautifully with grilled meats or roasted chicken. You’ll love how the edges crisp up while the centers stay tender.
Ingredients
– 2 medium yellow squash, sliced ¼-inch thick (I look for firm, glossy squash without soft spots)
– 2 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 tablespoon fresh lemon juice (freshly squeezed makes all the difference)
– 1 teaspoon fresh thyme leaves (I strip them right from the stems)
– ½ teaspoon garlic powder (so much easier than mincing fresh)
– ¼ teaspoon black pepper (freshly cracked if you have it)
– ¼ teaspoon salt (I use fine sea salt for even distribution)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place sliced squash in a large mixing bowl.
3. Drizzle olive oil over the squash slices and toss to coat evenly.
4. Add lemon juice, thyme leaves, garlic powder, black pepper, and salt to the bowl.
5. Toss everything together until each slice is well coated with seasonings.
6. Arrange squash slices in a single layer on the prepared baking sheet, making sure none overlap.
7. Bake for 15 minutes at 425°F until the edges are golden brown and slightly crispy.
8. Flip each slice using tongs for even browning on both sides.
9. Return to oven and bake for another 5-7 minutes until tender when pierced with a fork.
10. Remove from oven and let rest for 2 minutes before serving.
Crispy-edged and tender-centered, these squash slices deliver bright lemon notes against earthy thyme. The garlic powder adds subtle depth without overwhelming the delicate squash flavor. Try serving them alongside grilled salmon or tossing with pasta for a quick vegetarian meal.
Italian Herb Roasted Yellow Squash
Whip up this simple side that transforms humble yellow squash into something special. Italian herbs and high heat create crispy edges with tender centers. It’s my go-to when summer squash piles up on the counter.
Ingredients
– 2 medium yellow squash, sliced ¼-inch thick (I look for firm, glossy skins)
– 2 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 teaspoon dried oregano (crush it between your palms to wake up the flavor)
– ½ teaspoon garlic powder (not garlic salt—we control salt separately)
– ¼ teaspoon red pepper flakes (optional, but I love the subtle heat)
– ¾ teaspoon kosher salt (Diamond Crystal is my preference for even distribution)
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Place sliced squash in a large bowl and drizzle with olive oil, tossing to coat evenly.
3. Sprinkle oregano, garlic powder, red pepper flakes, salt, and several cracks of black pepper over the squash.
4. Toss vigorously until every slice is lightly coated with oil and seasonings.
5. Arrange squash in a single layer on the prepared baking sheet, ensuring slices don’t overlap.
6. Roast for 18–22 minutes, until edges are golden brown and centers are fork-tender.
7. Let squash rest on the pan for 2 minutes before serving to allow carryover cooking to finish.
8. Transfer to a serving dish using a thin spatula to keep crispy edges intact.
Herb-roasted squash emerges with caramelized spots and a tender bite. The garlic and oregano create a savory backbone that pairs well with grilled chicken or stirred into pasta. For a fresh twist, top with lemon zest and shaved Parmesan right before serving.
Baked Yellow Squash and Zucchini Medley
Whip up this vibrant vegetable dish when your garden overflows or the farmers market calls your name. This simple bake transforms humble squash into a golden, tender side that complements any protein. You’ll appreciate how the flavors concentrate during roasting.
Ingredients
– 2 medium yellow squash, sliced into ¼-inch rounds (I look for firm ones without soft spots)
– 2 medium zucchini, sliced into ¼-inch rounds (the darker green ones tend to have better flavor)
– 3 tablespoons extra virgin olive oil (my go-to for roasting vegetables)
– 1 teaspoon garlic powder (not garlic salt – we’re controlling salt separately)
– ½ teaspoon dried oregano (crush it between your palms to release the oils)
– ¾ teaspoon kosher salt (I prefer Diamond Crystal for its lighter texture)
– ¼ teaspoon black pepper, freshly ground
– ¼ cup grated Parmesan cheese (the real stuff, not the canned powder)
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Wash and dry both yellow squash and zucchini thoroughly.
3. Slice all squash and zucchini into uniform ¼-inch rounds using a sharp knife.
4. Place all sliced vegetables in a large mixing bowl.
5. Drizzle olive oil over the vegetables and toss with your hands to coat evenly.
6. Sprinkle garlic powder, dried oregano, kosher salt, and black pepper over the oiled vegetables.
7. Toss again until all seasonings are distributed throughout.
8. Spread vegetables in a single layer on a rimmed baking sheet.
9. Roast at 425°F for 15 minutes until vegetables begin to soften.
10. Remove baking sheet from oven and sprinkle Parmesan cheese evenly over vegetables.
11. Return to oven and roast 10 more minutes until cheese melts and vegetables develop golden edges.
12. Test doneness by piercing a squash round with a fork – it should slide in easily.
Serve immediately while the cheese is still melty and the vegetables are hot. The roasting brings out natural sweetness while the Parmesan adds a salty, nutty crust. Try topping with fresh basil or serving alongside grilled chicken for a complete meal.
Baked Yellow Squash with Rosemary Breadcrumbs
This simple side dish transforms humble yellow squash into something special. The rosemary breadcrumbs add a crispy, aromatic topping that elevates the tender squash beneath. Trust me, even squash skeptics will ask for seconds.
Ingredients
– 2 medium yellow squash, sliced into ½-inch rounds (I look for firm, glossy squash)
– 1 cup panko breadcrumbs (they stay extra crispy)
– 2 tbsp fresh rosemary, finely chopped (fresh makes all the difference)
– ¼ cup grated Parmesan cheese
– 3 tbsp olive oil (extra virgin is my go-to for better flavor)
– ½ tsp garlic powder
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice 2 medium yellow squash into ½-inch thick rounds.
3. In a medium bowl, combine 1 cup panko breadcrumbs, 2 tbsp fresh rosemary, ¼ cup Parmesan cheese, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
4. Drizzle 2 tbsp olive oil over the breadcrumb mixture and toss until evenly coated.
5. Arrange the squash rounds in a single layer on a baking sheet.
6. Brush the squash rounds with the remaining 1 tbsp olive oil.
7. Sprinkle the rosemary breadcrumb mixture evenly over the squash.
8. Bake at 400°F for 18-20 minutes until the squash is tender when pierced with a fork.
9. Switch your oven to broil and cook for 2-3 more minutes until the topping is golden brown.
10. Remove from oven and let rest for 5 minutes before serving.
The squash becomes meltingly tender while the breadcrumbs stay wonderfully crisp. That rosemary-Parmesan combo creates a savory crust that pairs beautifully with the squash’s mild sweetness. Try serving it alongside roasted chicken or as a standout vegetarian main with a dollop of ricotta.
Twice Baked Yellow Squash with Feta Cheese
A perfectly simple side that transforms humble yellow squash into something special. After testing various fillings, I found feta’s salty tang balances the squash’s natural sweetness beautifully. This method creates creamy interiors with satisfyingly crisp tops.
Ingredients
– 4 medium yellow squash (I look for uniform sizes for even cooking)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1/2 cup crumbled feta cheese (block feta crumbled by hand gives better texture)
– 1/4 cup grated Parmesan cheese (freshly grated melts more evenly)
– 1/4 cup plain Greek yogurt (full-fat creates creamier filling)
– 1 large egg (I prefer room temp for smoother incorporation)
– 2 tbsp chopped fresh dill (triple the amount if using dried)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Halve each squash lengthwise using a sharp chef’s knife.
3. Scoop out the flesh from each squash half, leaving 1/4-inch thick shells.
4. Chop the scooped squash flesh into small pieces.
5. Brush the squash shells with 1 tablespoon olive oil.
6. Place shells cut-side down on a baking sheet lined with parchment paper.
7. Roast for 15 minutes until slightly softened but still holding shape.
8. Heat remaining 1 tablespoon olive oil in a skillet over medium heat.
9. Sauté chopped squash flesh for 8 minutes until tender and moisture evaporates.
10. Transfer cooked squash to a medium bowl and let cool for 5 minutes.
11. Add feta, Parmesan, Greek yogurt, egg, dill, garlic powder, pepper, and salt to the bowl.
12. Mix thoroughly until all ingredients are fully combined.
13. Flip roasted squash shells cut-side up on the baking sheet.
14. Divide filling mixture evenly among the squash shells.
15. Return to oven and bake for 20 minutes until filling is set and tops are golden.
16. Switch oven to broil and cook for 2-3 minutes until tops develop crispy spots.
Dense, creamy filling contrasts with tender squash shells in every bite. The feta provides sharp saltiness that cuts through the rich dairy elements beautifully. Serve alongside grilled chicken or stuff with cooked ground turkey for a complete meal.
Creamy Baked Yellow Squash au Gratin
Tender yellow squash transforms into pure comfort when baked with creamy cheese. This simple gratin delivers rich flavor with minimal effort. It’s the perfect side dish for busy weeknights or holiday gatherings.
Ingredients
– 2 pounds yellow squash, sliced ¼-inch thick (I look for firm, glossy squash)
– 1 cup heavy cream (don’t skimp—this creates the luxurious sauce)
– 1 cup shredded sharp cheddar cheese (I prefer extra-sharp for more flavor)
– ½ cup grated Parmesan cheese (the good stuff makes a difference)
– 2 tablespoons unsalted butter, cubed (cold butter creates those golden spots)
– 1 teaspoon garlic powder (fresh minced works too)
– 1 teaspoon kosher salt (I always use Diamond Crystal)
– ½ teaspoon black pepper (freshly ground, please)
– ¼ teaspoon smoked paprika (adds subtle smokiness)
Instructions
1. Preheat your oven to 375°F.
2. Slice yellow squash into uniform ¼-inch rounds.
3. Arrange squash slices in a single layer in a 9×13-inch baking dish.
4. Sprinkle garlic powder, kosher salt, black pepper, and smoked paprika evenly over squash.
5. Pour heavy cream over the seasoned squash, making sure it reaches all pieces.
6. Combine shredded cheddar and grated Parmesan in a small bowl.
7. Sprinkle cheese mixture evenly over the squash and cream.
8. Dot the surface with cubed butter pieces.
9. Cover baking dish tightly with aluminum foil.
10. Bake at 375°F for 25 minutes until squash is tender when pierced with a fork.
11. Remove foil and switch oven to broil setting.
12. Broil for 3-5 minutes until cheese is bubbly and golden brown.
13. Let rest for 10 minutes before serving to allow sauce to thicken. Velvety squash melts into the rich cream sauce, while the cheesy crust provides satisfying crunch. Serve alongside roasted chicken or pile it over crusty bread for a decadent vegetarian main.
Conclusion
Whether you’re looking for simple sides or impressive main dishes, these 18 yellow squash recipes offer endless inspiration for your kitchen. We hope you’ll try a few favorites and discover new ways to enjoy this versatile vegetable. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later!
