You've got yellow squash and you've got olive oil -- winning combination that is sure to complement any meal or stand alone as a nutritious snack. Though temperatures at the peak of the squash harvest don't naturally entice you to turn on the oven, baking or roasting the squash brings out a rich flavor from the delicate veggie that you might miss with a quick saute or a trip through the microwave. As a bonus, the simple base of the squash and olive oil acts as a sponge for a range or sweet or savory flavor profiles, so you can pull a finished side dish from the oven to suit any cuisine.
Coat a small baking dish with olive oil and drop the squash wedges inside. Consider adding some diced red and yellow pepper or some cut-green beans--as much for color as for flavor. Drizzle the vegetables with some olive oil and then sprinkle with some salt and pepper, and maybe some onion and garlic powder. Toss the medley and bake in a preheated, 350-degree-Fahrenheit oven for about 30 minutes, or until the squash is tender. If you prefer crunchy squash, turn your oven to “broil” and let the squash cook for another 5 to 7 minutes.
Sprinkle some brown sugar or cinnamon mixed with sugar on the squash wedges for a dish that indulge your sweet tooth. Bake the squash on a sheet generously coated with olive oil for between 10 minutes at 400 F. Flip the squash wedges and bake for a few more minutes, or until the sugar caramelizes on top.
Bake some “squash chips” in your oven. Set it to 400 F. Coat a cookie sheet with olive oil, then cover it with a single layer of squash slices. Drizzle some olive oil over the slices, then sprinkle with salt and garlic powder, if you like. The finicky eaters in your family will love the addition of Parmesan cheese, either grated or fresh. Cook the “chips” for about 12 to 15 minutes, but let them cool off slightly before serving.