Roasted Yellow Squash Salad Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
• Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.
• Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.

ROASTED YELLOW SQUASH

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

OVEN-ROASTED YELLOW SQUASH WITH PARMESAN

Steps:

• Preheat oven to 450˚F.
• Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
• Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
• Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
• Season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake for 15-20 minutes until cheese is browned.

BALSAMIC ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
• Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
• Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

ROASTED YELLOW SQUASH SALAD

Steps:

• Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
• Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
• Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400°F.
• Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
• Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
• Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400° F and lightly grease a sheet pan with cooking spray
• Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
• Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl. Sprinkle the seasoning over the squash and roast for 12-15 minutes, until the golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.

ROASTED YELLOW SQUASH

Steps:

• Combine water, oil, and garlic in a roasting pan. Add squash and season with salt and pepper. Using your hands, turn the squash in the oil mixture to make sure it is well coated.
• Bake at 220C for 20-30 minutes, until just starting to brown, stirring halfway through cooking.
• Divide baby spinach between palte. Top with squash, and drizzle with a small amount of the pan juices.