Happy January! I was excited to get this party started. I have a lot of goals to reach this year. Some of them are blog related, some of them are family related (camping trip!), some of them are just for me (read 12 books this year), and, of course, the same old goal of losing weight. (More on my struggle in this post.) I’m happy to say I’ve ended the first week of January a little lighter than when the year started! I filled my week with lots of veggies and this Roasted Yellow Squash recipe is one of my favorite ways to enjoy this yummy vegetable.

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Side shot of pan of roasted yellow squash, onions, and mushrooms.

I’m pretty sure I’ve ripped on the cafeteria food at work before in previous posts. I very rarely eat there BUT there is one item I will go grab even if I have already brought my lunch with me and that’s their roasted yellow squash. They sometimes mix it with other veggies, but they always use the same Italian seasoning. It’s just yummy. So I decided to come up with my own combinations. I’ve tried it a lot of different ways and with a lot of different veggies. I’ve also used it as a substitute for noodles and put spaghetti sauce with ground turkey over it. Yeah, it’s good.

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Ingredients for Roasted Yellow Squash:

  • Yellow squash
  • Mushrooms
  • Yellow onion
  • Coconut, avocado, or olive oil
  • Italian seasoning
  • Salt and pepper

Kitchen Tools Needed for Roasted Yellow Squash:

Notes for Roasted Yellow Squash:

  • I like to cook with coconut or avocado oil before I’ll use olive oil because of the higher smoke points.
  • You can use any Italian seasoning you like. I like this one from Penzey’s.
  • If you like zucchini and want to add it, please note that it will cook quicker than the yellow squash. When I want to use both, I cook them on separate cookie sheets so I can pull the zucchini out earlier.
Overhead shot of roasted yellow squash and mushrooms on a sheet pan.

Roasted Yellow Squash


  • 3 small to medium yellow squash ends discarded and cut chunky
  • 8 oz baby bella mushrooms washed and cut chunky
  • 1/2 yellow onion cut into large chunks
  • 2 tbsp coconut, avocado, or olive oil
  • 2 tbsp Italian seasoning
  • salt and pepper to taste


  1. Preheat oven to 350°F.

  2. Combine all ingredients in a large mixing bowl and toss well with hands, ensuring everything is coated.

  3. Transfer to a cookie sheet (or two if small) and spread out into single layer.

  4. Bake for 20 minutes.

  5. Remove from oven, flip, and return to oven for another 10 minutes.

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