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Why This Yellow Squash Recipe is a Winner
Our recipe gives the direct answer to the question 'how do you make yellow squash crispy in the oven?' ...
But wait, there is more:) The recipe also:
- delivers perfectly tender insides encased by the crispy, flavorful outsides
- the summer squash pieces do not stick to the roasting pan
- effortless clean up
- the cooking process is easy
- the parmesan coating adds a desirable umami flavor dimension
How do we do it? Before roasting we evenly coat the yellow squash with grated parmesan cheese which adheres to the surface of each bite aided by a dusting of corn starch.
Ingredients
Yellow squash. Also known as summer squash, you need about three average sized vegetables to prepare this recipe, the equivalent of about a pound.
Olive oil. If you can, use extra virgin olive oil. For its rich flavor and sheer beauty. You squash will reflect its flavor.
Corn starch. The key to making the squash pieces crispy.
Seasonings. Grated parmesan cheese (if you grate your own, start with a chilled piece and use a blender (works better than the food processor); thyme (fresh or dried), kosher salt, ground black pepper an garlic powder. You can also use other fresh herbs such as basil, parsley or chives.
This is How You Roast Yellow Squash in the Oven
- Begin by cutting the squash in bite-sized pieces, place those in a large bowl and dust them with corn starch through a sieve as shown below. This creates an even and light coating instead of lumps.
- Mix the parmesan cheese, olive oil, and seasonings together and pour them over the starched squash, stir to coat it well. Then transfer onto a parchment paper lined baking sheet.
3. Be sure to spread the squash evenly in a single layer onto the baking sheet and roast it in a 425 degree Fahrenheit oven. After 15-17 minitues check in and decide if you want to keep roasting a bit longer. Roast as needed to reach a level of crispy finish you are satisfied with.
4. Finally, after allowing the roasted squash to rest briefly, transfer to a serving dish and garnish with extra parmesan cheese and some fresh thyme. Serve as side dish. Or skip and serve directly onto each person's plate.
How Long to Roast Yellow Summer Squash?
The total time needed to roast the yellow squash is about 20 minutes. The precise time depends on how large your pieces are, the calibration of your particular oven and how crispy you want your squash to be.
The temperature of 425 F we recommend ensures that the summer squash does not steam but rather begins to form a crisp outer layer right away. At the same time the inside cooks through but does not become mushy.
Keys to Success
The following tips will help you have a seemless experience with roasting summer squash.
Use yellow squash that has just ripened - it will not be too dry or too moist, the seeds will be small, the flavor on point. Nothing beats fresh.
Cut in even pieces - this will ensure that all pieces roast evenly. Leave pieces from the tapered ends as circles, half larger ones and if needed cut wider ones in threes or even quarter them.
Do not skip the corn starch dusting even if you would like to leave out the parmesan coating. The corn starch leaves no discernible taste, yet has an immense contribution to creating a crusty coating for the squash bits. It soaks up extra moisture, helps the seasonings and olive oil adhere better and literally transforms into crispness in the oven.
Spread out the coated squash pieces evenly onto the roasing sheet pan. This will help them crisp up (roast versus steam if on top of each other).
Do not skip the parchment paper! It absorbs some of the moisture released by the watery vegetable, it prevents sticking to the pan (easy clean up) and assists with the overall handling of the squash.
How to Store and Reheat Roasted Yellow Squash
If you do have leftovers, accept that when reheated they will be a faint resemblance of the freshly roasted vegetable. They will be great as a topping to pasta with a drizzle of olive oil and a sprinkle or red pepper flakes or parsley.
Store once completely cooled down in an airtight container in the refrigreator. To reheat the refrigerated squash, place it in a skillet in a single lauer, drizzle with a bit of olive oil and reheat over medium-low heat until warmed through.
Do not freeze.
Recipe
Roasted Yellow Squash
Ingredients
- 1 lb yellow squash
- 1 tablespoon corn starch
- 4 tablespoon olive oil*
- ¼ cup grated parmesan cheese**
- 4-5 fresh thyme sprigs or 1 teaspoon dried thyme
- kosher salt ground black pepper and garlic powder to taste
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Cut the squash into bite sized pieces and place them in a large bowl. Dust with the corn starch using a fine mesh sieve. Stir to coat all pieces well.
- In a small bowl mix the grated parmesan cheese, thyme, olive oil and seasonings. Pour the resulting mixture over the starched yellow squash. Stir to coat well. Transfer it onto the lined baking sheet and spread it out evenly in a single layer so it can crisp up nicely and not steam.
- Roast in the oven for about 15 to 17 minutes and check on it. It will most likely be done, but if you desire extra crispness allow a few more minutes of roasting.
- Serve garnsihed with a bit of fresh thyme and parmesan cheese.
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