OVEN-ROASTED YELLOW SQUASH WITH PARMESAN
Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1, Calories 109 kcal, Carbohydrate 7 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 131 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g
ROASTED SQUASH WITH PARMESAN
Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
- Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
- Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
- Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
- Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.
ROASTED BUTTERNUT SQUASH PARMESAN
Easy Roasted Butternut Squash with Parmesan and Garlic. Simple and always delicious, this is one of the best roasted butternut squash recipes!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
- Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.
Nutrition Facts : ServingSize 1 of 6, Calories 225 kcal, Carbohydrate 30 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Fiber 5 g, Sugar 5 g
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS
Serve this versatile side dish alongside baked pork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g
TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Provided by Chris Morocco
Categories Bon Appétit Dinner Vegetarian Squash Butternut Squash Parmesan Lemon Grains Seed Raisin
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle.
- Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
- Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes.
- While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
- Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
- Do Ahead
- Whole squash can be roasted 4 days ahead. Keep intact and chill.
ROASTED ACORN SQUASH WITH PARMESAN
Incredibly easy and so delicious! I created this roasted acorn squash recipe by accident one night as a side dish but love it so much I eat it as a main meal!
Provided by BlueEyedBaby
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
- Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 26.3 g, Cholesterol 4.4 mg, Fat 15.2 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.7 mg, Sugar 5.5 g
BAKED SQUASH WITH GARLIC AND PARMESAN
Make and share this Baked Squash With Garlic and Parmesan recipe from Food.com.
Provided by Eldeevee
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut peeled squash into 1" pieces.
- Place olive oil in a large bowl along with the garlic.
- Season with salt and pepper.
- Toss well and place into a greased shallow oven proof baking dish.
- In a small bowl, combine breadcrumbs and cheese and sprinkle over squash.
- Bake at 375*F for 35-45 minutes or until squash is tender and the topping is light brown.
Nutrition Facts : Calories 356.9, Fat 18.1, SaturatedFat 4.2, Cholesterol 11, Sodium 301.9, Carbohydrate 44, Fiber 6.3, Sugar 7.2, Protein 9.6
YELLOW SQUASH WITH ONIONS AND PARMESAN
A simple, delicious vegetable recipe that tastes good with any grilled meat that was marinated in lemon juice. It can be done on your gas grill's side burner so you don't have to run back and forth. My family is perfectly happy with ordinary, yellow, cooking onions, but if you have Vidalias in season it will suit them very well.
Provided by 3KillerBs
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer).
- Sauté onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash.
- Add squash and sauté until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown.
- Toss with parmesan. Pass pepper grinder at the table.
Nutrition Facts : Calories 61.8, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.6, Sodium 51, Carbohydrate 8.6, Fiber 1.9, Sugar 4, Protein 2.4
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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