You know how sometimes you just get sick of complicated yellow squash recipes that have you slicing and dicing for ages? Because, honestly, I don’t have time for that when summer heat’s got me melting and my kitchen looks like a tornado already. If you’re like me and want a simple, tasty fix that takes next to no effort, you’re in the right spot. And let’s be honest, nothing says “southern comfort” quite like baked yellow squash—add a little crunch and cheese, and boom, you’ve got magic. Before you dive in, don’t forget to check out these ridiculously good ground beef recipes or maybe set your dinner table with a loaf of Italian herb and cheese bread for a true feast. 
Table of Contents
How to Make Baked Yellow Squash
Making Southern Baked Yellow Squash might just be the EASIEST thing you do all week (seriously, my nine-year-old could manage this). First, grab a handful of those bright yellow beauties—medium-sized squash work best, the smaller ones get extra sweet after baking. Slice ’em up, not too thick, not paper-thin, maybe half an inch or so. Lay the slices in a baking dish. I sometimes layer them a bit messily, because hey, rustic is a vibe.
Now, drizzle a little olive oil, maybe toss on some salt, pepper, and a shake of garlic powder. Don’t skip the seasoning—I’ve done that and, wow, flavor went on vacation. The real trick? Generous dusting of shredded parmesan on top. Into the oven at around 375 degrees F for about 25 minutes, and let ‘em get tender and golden. Sometimes I broil for a minute, just to crispen the cheese (watch closely—you blink, you burn). That’s it. No stress, just real food.
“This recipe finally made my picky eaters love squash. It was simple and absolutely delicious. I’m making this weekly now!” – Denise from Florida
The Best Parmesan for Baked Yellow Squash
Okay, this might sound dramatic, but the parmesan you use WILL make or break your Southern Baked Yellow Squash. I made the rookie mistake once using that sad shaker can stuff—nah, don’t do it. Grab a wedge (real-deal parmesan) from your favorite grocery and just grate it yourself, or trick your family member into doing it. Trust me, it tastes creamier and the edges go perfectly crispy.
Some folks toss in a bit of sharp cheddar too, which isn’t exactly classic, but let’s not get hung up on rules if it means more flavor. My aunt swears by adding a sprinkle of smoked paprika along with that cheese. It’s got that five-star restaurant je ne sais quoi (can I say that?). Anyway, go big with cheese, or go home hungry. 
Nutrition Facts (per serving)
Baked yellow squash isn’t just easy, it’s actually good for you which—let’s be real here—is a rare win. Every serving is loaded with vitamin C, a solid amount of fiber, and barely any fat (unless you decide to get wild with the cheese).
One serving usually runs about 70 to 90 calories, depending on how much oil and cheese you use. Little to no sugar, low in carbs, dairy brings a hit of protein. Plus, squash is mostly water so you’ll feel full without that post-dinner nap regret. So, yeah, guilt-free seconds? Absolutely. 
More Summer Squash Quick Breads
Maybe you want to branch out from just roasted veggies? Summer squash shines in baking too. Ever tried yellow squash in a quick bread? The result is moist, slightly sweet, and just a tad earthy—kind of like zucchini bread’s sunny cousin. Perfect as a breakfast treat, snack, or slathered with butter at dinner.
If you’re in the mood for experimenting, try blending baked squash into your batter for extra tenderness. And if you’re into baking adventures, hop over to these easy bread machine recipes or see what’s shaking with all kinds of recipes including squash-based options. Feeling bold? Mix in a few nuts, dried cranberries, or even a handful of dark chocolate chips (don’t judge till you taste it).
Serving Suggestions
- Goes great with grilled chicken or steak, pretty much any protein
- Delicious next to a zippy tossed salad or some roasted potatoes
- Leftovers? Chop ‘em up and toss in a veggie omelet, or roll into a tortilla with a bit of salsa
- Try topping with fresh basil or a little hot sauce for extra zing
Photos of Southern Baked Yellow Squash
I wish I could reach through the screen and hand you a hot slice, but staring at these photos might just do the trick. You’ll notice how that cheese bubbles in spots and edges curl up all golden. Yes, it tastes as good as it looks. I like snapping a before and after for my own records (even if the “after” vanishes before dinner’s over). If you want to see more, drop me a message—happy to share my kitchen glory and occasional disasters.
Common Questions
Is it better to peel yellow squash before baking?
Nope, no need—the skin gets tender and you get all those nutrients. Just wash well.
Can I use zucchini instead?
Absolutely. You can swap zucchini for yellow squash, or do a combo. No rules here.
What’s the best way to store leftovers?
Pop ‘em in an airtight container, fridge—good for up to three days. Warm up in the oven to keep the cheese crispy.
Can I make this recipe ahead of time?
Sure, you can slice and set up early, just bake right before serving for best results.
Can I add breadcrumbs?
Go for it! Sprinkle some on top before baking for more crunch.
Bring Some Southern Comfort to Your Table
So, there you go—real talk, this Southern Baked Yellow Squash is pure comfort and wildly easy. You get amazing flavor, a bit of healthy, and almost no mess. Please, give this a whirl for your next dinner, and feel free to twist it up with tricks from this Parmesan Baked Yellow Squash Recipe or dive deeper on the Southern Baked Yellow Squash Recipe if you’re extra curious. Feeling a bit adventurous after? Try something sweet like Yellow Squash Bread for breakfast. And, hey, there’s no shame in loving simple meals that bring everyone to the table. 
Baked Yellow Squash
Ingredients
Main Ingredients
- 4 medium medium-sized yellow squash Sliced about half an inch thick.
- 2 tablespoons olive oil For drizzling on squash.
- 1 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
- 1 teaspoon garlic powder Optional seasoning.
- 1 cup shredded Parmesan cheese Freshly grated recommended.
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice the yellow squash into half-inch thick rounds.
- Place the sliced squash in a baking dish in a rustic, layered manner.
- Drizzle olive oil over the squash, and season with salt, pepper, and garlic powder.
- Generously dust the top with shredded Parmesan cheese.
Cooking
- Bake in the preheated oven for about 25 minutes or until tender and golden.
- Optional: Broil for 1 minute to crisp the cheese, watching closely to prevent burning.
