Skillet-Roasted Yellow Squash

yellow squash

This simple and quick dish lets the flavor of summer squash shine.

Skillet-Roasted Yellow Squash
Yields: 6 servings
  • 2 tablespoons vegetable oil, divided
  • 2 pounds medium yellow squash, halved lengthwise and cut crosswise
  • 1 large Fresno chile pepper, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup crumbled goat cheese
  • 2 tablespoons torn fresh mint
  • 1 ½ tablespoons panko (Japanese bread crumbs), toasted
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, pour 1 tablespoon oil. Place skillet in oven until very hot, about 8 minutes. 
In a large bowl, toss together squash, chile pepper, salt, pepper, and remaining 1 tablespoon oil. Carefully place squash in hot skillet, cut side down.
  3. Bake until browned, about 
8 minutes. Turn squash; bake until tender, about 6 minutes more. Remove from oven; sprinkle with goat cheese, mint, and bread crumbs.



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