Crispy Oven-Baked Squash

## Crispy Oven-Baked Squash: Your New Favorite Golden Bite!

Hey there, kitchen friends! Wyatt Porter here, spatula in hand and a big ol’ grin on my face. Why? Because today we’re diving into one of those recipes that feels like a warm hug from your favorite grandma – **Crispy Oven-Baked Squash**. This ain’t just some soggy, forgotten side dish. Nope! We’re talking golden, crunchy, flavor-packed rounds of summer squash that vanish faster than ice cream on a hot day.

Picture this: It’s the peak of summer. Your garden (or farmer’s market basket) is overflowing with bright yellow squash. Maybe you’re staring at it thinking, *“Again?!”* I get it. That’s exactly why this recipe is your new best friend. No fancy gadgets needed, no deep-fryer mess – just your trusty oven doing magic. We’re coating those tender slices in a crispy, savory crust of cornmeal, breadcrumbs, and Parmesan, kissed with a little Cajun kick. The result? Pure, crunchy comfort that’ll make you do a happy dance right there by the stove.

Whether you’re feeding a crowd, need a sneaky veggie win for the kids, or just craving something simple yet spectacular, this dish delivers. It’s weeknight easy, Sunday-supper worthy, and guaranteed to turn squash skeptics into believers. So preheat that oven, friends – we’re about to make some magic happen!

### Sunshine on a Plate: A Squash Story

Crispy Oven-Baked Squash

Print Recipe

This recipe takes me back to Grandma’s kitchen where the aroma of summer squash filled the air. With every crispy bite, there was a sense of home—simple, hearty, and made with love. It’s a perfect way to turn garden squash into a golden treat. Try it once, and it might just become your new comfort food favorite.

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

3 medium yellow squash (about 5 cups), very thinly sliced

1/2 cup yellow cornmeal

1/2 cup breadcrumbs

1/2 cup powdered Parmesan cheese

2 tsp Cajun seasoning (or all-purpose seasoning)

Oil spray (for baking)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with oil.

In a large bowl, mix cornmeal, breadcrumbs, Parmesan, and seasoning.

Slice squash into thin, even rounds (a mandoline works great!).

Toss squash slices in the dry mixture, pressing gently to coat.

Arrange slices in a single layer on the baking sheet. Spray the tops lightly with oil.

Bake for 20–25 minutes, flipping once halfway through, until crispy and golden.

Let cool a minute and enjoy while warm!

Nutrition

• Calories: 160
• Fat: 7g
• Carbohydrates: 20g
• Protein: 6g

Let me take you back for a sec… to my Grandma Edna’s kitchen in late July, Tennessee heat thick as honey outside the screen door. Her counter would be piled high with squash – some from Pa’s garden, some gifted by neighbors. “Waste not, want not,” she’d say, winking as she handed me her old wooden mandoline.

My job? Slice. Thin, even rounds, while she mixed up her “secret dusting” (turns out it was just cornmeal and stale breadcrumbs!). The smell as those trays went into her ancient oven? Heaven. Like sunshine and earth and something deeply comforting all wrapped up. We’d pull them out, edges curled and golden, and she’d always sneak me the first crispy piece, whispering, “Testin’s the cook’s privilege, Wyatt.”

That first bite – hot, crunchy, salty-savory – was pure joy. It wasn’t fancy. No truffle oil or microgreens. Just honest food made with love, turning humble squash into something we fought over. Every time I make this now, that aroma hits me, and I’m ten years old again, standing on a stool in Grandma’s kitchen, feeling like the luckiest taste-tester in the world. That’s the power of good food, y’all. It carries stories.

### What You’ll Need: Simple Stars, Big Flavor

Gather these simple heroes! Exact measurements are in the recipe card below, but here’s the “why” behind each one, plus my favorite swaps:

• 3 medium yellow squash (about 5 cups sliced): The star! Look for firm, glossy squash without soft spots. Can’t find yellow? Zucchini works beautifully too – same prep, same deliciousness!
• 1/2 cup yellow cornmeal: Our crispy foundation! It adds that irresistible golden crunch and a hint of sweet earthiness. No cornmeal? Panko breadcrumbs can step in, but you’ll lose that classic corn flavor.
• 1/2 cup breadcrumbs: Team player with the cornmeal for maximum crisp. Plain, dry breadcrumbs are perfect. Gluten-free? Swap in certified GF breadcrumbs or crushed gluten-free crackers.
• 1/2 cup powdered Parmesan cheese: The flavor bomb! Powdered (like the green canister kind) melts into the crust, adding salty, umami depth. Freshly grated Parm won’t stick as well, but a blend works in a pinch. Chef Tip: This is KEY for that addictive savory quality – don’t skip it!
• 2 tsp Cajun seasoning (or all-purpose seasoning): The personality! Cajun brings warmth and a gentle kick. Not a spice fan? Use smoked paprika, Italian herbs, or simply garlic powder and onion powder.
• Oil spray (avocado, olive, or canola): Our crisping agent! Spraying lightly is crucial for that golden finish without deep-frying. No spray? Toss slices VERY lightly in 1 tbsp oil before coating.

### Let’s Get Crispy: Your Foolproof Roadmap

Follow these steps, toss in my favorite hacks, and you’re golden (literally!):

1. Preheat & Prep: Crank that oven to **425°F (220°C)**. This high heat is non-negotiable for maximum crisp! Line a large baking sheet with parchment paper or foil (hello, easy cleanup!) and give it a light spritz of oil spray. Hack: Place the baking sheet in the oven as it preheats. A hot start = extra crunch!
2. Mix the Magic Dust: In a large bowl, whisk together the **cornmeal, breadcrumbs, powdered Parmesan, and Cajun seasoning**. Get it nice and combined – this is your flavor armor! Chef Tip: Taste a tiny pinch! Adjust seasoning now if needed – maybe more salt or pepper?
3. Slice It Right: Wash your squash and trim the ends. Slice into **very thin, even rounds** (about 1/8-inch thick). MANDOLINE MAGIC ALERT! This is where it shines for speed and uniformity. No mandoline? Use a sharp knife and focus on thin slices. Thicker = softer, less crispy. Safety First: If using a mandoline, PLEASE use the guard! Finger slices don’t taste good.
4. Coat Like a Champ: Add the squash slices to the bowl with the dry mixture. Gently toss and press with your hands, ensuring every nook and cranny gets coated. Don’t just stir – press those crumbs on! Hack: Work in batches if needed. Overcrowding the bowl = uneven coating.
5. Single Layer is Key: Arrange the coated slices in a single layer on your prepped baking sheet. No overlapping! Crowding steams them instead of crisping. Give the tops a generous light spray with oil. This helps them brown and crisp up beautifully. Chef Secret: A little oil spray halfway through baking (after flipping) adds extra insurance for crunch.
6. Bake to Golden Glory: Slide that tray into the hot oven. Bake for **10-12 minutes**, then carefully flip each slice (tongs work great!). Spray the *other side* lightly with oil. Bake for another **10-13 minutes** until deeply golden brown, crispy, and the squash is tender. Watch closely near the end! Ovens vary. Edges should be slightly curled and brown.
7. The Crisp Wait: Remove from the oven and let cool for 1-2 minutes directly on the sheet. This lets the crust set up for maximum snap. Patience, grasshopper! They crisp up even more as they cool slightly.

### Serving Up Sunshine

Presentation is easy-peasy with these golden beauties! Pile them high on a simple white platter – that golden color *pops*. They’re fantastic hot out of the oven all on their own, maybe with an extra sprinkle of flaky salt.

Want to level up? Serve them alongside grilled chicken or burgers for a crowd-pleasing summer meal. Dunk them in a cool, creamy **ranch dip** or a spicy **sriracha mayo** for an irresistible appetizer. Feeling fancy? Scatter over a bright green salad with lemon vinaigrette – the warm, crispy squash adds amazing texture and flavor!

### Shake It Up: Delicious Twists

This recipe is your canvas! Try these fun spins:

1. **Italian Garden:** Swap Cajun for 1 tsp dried oregano, 1 tsp garlic powder, and 1/2 tsp onion powder. Mix in 2 tbsp grated Romano cheese with the Parm.
2. **Spicy Southwest:** Use 1 tbsp chili powder + 1 tsp cumin instead of Cajun. Add 2 tbsp finely crushed tortilla chips to the breadcrumb mix. Serve with avocado crema!
3. **Herb & Garlic Lover’s:** Omit Cajun. Add 1 tbsp dried parsley, 2 tsp garlic powder, and 1 tsp onion powder to the crumbs. Fresh chopped rosemary or thyme is amazing too!
4. **Parmesan-Crusted Zucchini:** Swap yellow squash for zucchini. Follow the same method!
5. **Vegan Delight:** Use nutritional yeast instead of Parmesan. Ensure breadcrumbs are vegan. Spray with avocado oil.

### Wyatt’s Whispers from the Kitchen

Okay, real talk: The first time I tried making these *without* Grandma’s powdered Parm? Disaster. Soggy sadness. That powdered stuff is the MVP – it sticks, melts, and creates that crave-worthy crust. Trust me on this one!

This recipe has evolved from Grandma’s simple dusting. I added the Cajun kick years ago after a trip to New Orleans (blame the beignets for inspiration!). The oil spray technique? Learned after one too many batches of “oven-fried” that were just… baked. The spray makes ALL the difference for that golden fry-like texture without the grease.

Funny story: My nephew once tried to convince me these were “squash chips” and demanded ketchup. Hey, whatever gets veggies in ’em! The point is, don’t be afraid to play. It’s squash, not rocket science. Make it yours!

### Your Crispy Squash Questions, Answered!

**Q: My squash came out soggy! What did I do wrong?**
A: Ah, the dreaded sogg! A few culprits:
* **Slices too thick:** Thin is CRUCIAL (1/8-inch!). Thicker slices release more water.
* **Overcrowded pan:** If slices touch, they steam instead of crisp. Use two pans if needed!
* **Not enough heat:** Oven must be fully preheated to 425°F. An oven thermometer helps!
* **Skipped the oil spray:** That light coating is essential for browning and crisping.
* **Didn’t flip halfway:** Flipping ensures even crisping on both sides.

**Q: Can I make these ahead of time?**
A: They’re truly best fresh out of the oven for peak crispness. If you *must* prep ahead:
1. Slice the squash and store it covered in the fridge (up to 1 day).
2. Mix the dry coating and store separately.
3. Coat and bake just before serving. Reheating leftovers (in a 400°F oven or air fryer for a few mins) helps, but they won’t be *quite* as magical.

**Q: Powdered Parmesan? Really? Can’t I use fresh?**
A: I know, I know! But YES, really. Powdered Parmesan (the shelf-stable kind) has a finer texture and lower moisture content. It sticks to the squash beautifully, melts into the crust, and creates that signature savory flavor layer. Freshly grated Parm tends to clump, burn easier, and doesn’t adhere as well. If you insist, use half powdered and half very finely grated fresh for best results.

**Q: Air Fryer option?**
A: Absolutely! Air fryers are CRISP masters:
1. Preheat air fryer to 400°F (200°C).
2. Coat squash as directed.
3. Arrange in a *single layer* in the basket (work in batches!).
4. Spray tops lightly with oil.
5. Cook for 8-10 minutes, shaking basket/flipping halfway, until golden and crispy. Watch closely!

### The Skinny on Your Snack

**Per Serving (Approx 1/4th of recipe):**
Calories: ~160 | Total Carbs: 20g | Dietary Fiber: 3g | Sugars: 3g | Protein: 6g | Total Fat: 7g (Saturated Fat: 2g) | Sodium: ~350mg (varies with seasoning/cheese)

**Prep Time:** 10 mins | **Cook Time:** 25 mins | **Total Time:** 35 mins | **Servings:** 4

Final Thoughts: From Garden Glut to Golden Glory

You know what I’ve learned from years of summer squash overload? It’s not about using it up—it’s about celebrating it. This recipe turns that humble yellow veggie into the star of the plate, the snack bowl, heck… even the whole dang meal. Every crunchy bite takes me back to Grandma Edna’s kitchen, where simplicity met soul and flavor was always front and center.

So the next time your counter’s piled high with squash, don’t sigh—smile. Because now you’ve got the secret to turning it into crispy sunshine you can eat with your fingers. Whether you’re cooking for your crew or just sneaking bites straight from the tray (no judgment), this is the kind of comfort that brings people back for seconds—and stories.

Keep it crispy,