What kind of yellow squash is best for baking?

For baked yellow squash recipes, look for firm, bright yellow squash that are free of blemishes. Smaller to medium-sized squash (6-8 inches) are generally more tender and have fewer seeds, making them ideal for roasting or baking. Larger squash can sometimes be watery or have tougher skins.

Can I make this Mediterranean Baked Yellow Squash ahead of time?

This dish is best served fresh out of the oven. However, you can prep the ingredients (slice squash, chop herbs, mince garlic) a day in advance and store them separately in the refrigerator. Assemble and bake just before serving. Leftovers can be stored in an airtight container for up to 3 days, though the squash may be softer.

What are some good variations for this yellow squash recipe?

You can easily customize this recipe! Add a protein like cooked chickpeas, grilled chicken, or shrimp. Experiment with different cheeses such as goat cheese or Parmesan. Spice it up with red pepper flakes or smoked paprika. Other fresh herbs like dill or mint also work wonderfully. Adding olives or artichoke hearts can further enhance the Mediterranean flavor profile in your squash recipes yellow.

Why is my baked yellow squash soggy?

Soggy baked yellow squash is usually due to overcrowding the baking sheet. When too many vegetables are packed onto a pan, they steam instead of roast, releasing their moisture and becoming soft. Ensure you spread the squash in a single layer, using two baking sheets if necessary, to allow for proper caramelization and evaporation of moisture. A high oven temperature also helps prevent sogginess.

5 Delicious Squash Recipes Yellow: Mediterranean Baked Squash with Feta

Name: Mediterranean Baked Yellow Squash with Feta and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 lbs yellow squash, trimmed and sliced into ½-inch rounds; 1 pint cherry tomatoes, halved; 4 cloves garlic, minced; 2 tbsp fresh oregano, chopped; ¼ cup fresh parsley, chopped, plus more for garnish; 3 tbsp olive oil; ½ tsp salt, or to taste; ¼ tsp black pepper, or to taste; ½ cup crumbled feta cheese; Optional: Lemon wedges for serving

Ingredients

Scale

2 lbs yellow squash, trimmed and sliced into ½-inch rounds
1 pint cherry tomatoes, halved
4 cloves garlic, minced
2 tbsp fresh oregano, chopped
¼ cup fresh parsley, chopped, plus more for garnish
3 tbsp olive oil
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
½ cup crumbled feta cheese
Optional: Lemon wedges for serving

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the sliced yellow squash, halved cherry tomatoes, minced garlic, and chopped fresh oregano.
Step 3: Drizzle generously with olive oil and season with salt and freshly ground black pepper. Toss everything together gently until the vegetables are evenly coated.
Step 4: Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan.
Step 5: Bake for 15-20 minutes, or until the squash is tender-crisp and slightly golden around the edges. Toss gently halfway through baking.
Step 6: Remove the baking sheet from the oven. Sprinkle the crumbled feta cheese and fresh chopped parsley evenly over the hot vegetables.
Step 7: Serve immediately, optionally with a squeeze of fresh lemon juice.

Notes

For best results, use fresh, firm yellow squash. Don't overcrowd your baking sheet to ensure the squash roasts rather than steams. A squeeze of fresh lemon juice at the end brightens all the flavors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 20 mg

Ingredients

Instructions

Notes

Nutrition

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