Roasted Yellow Squash Food

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400° F and lightly grease a sheet pan with cooking spray
• Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
• Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl. Sprinkle the seasoning over the squash and roast for 12-15 minutes, until the golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.

ROASTED YELLOW SQUASH

Steps:

• Preheat the oven to 425F.
• Cut the yellow squash into 1-inch pieces. Put it in a bowl, drizzle with olive oil and toss until coated with oil.
• Put the yellow squash on a non-stick baking sheet in a single layer and sprinkle with Italian seasoning. Put in the oven and bake for 15 minutes.
• Switch the oven to broil and cook for another 4 minutes, or until the squash is golden-brown and tender.
• Remove roasted yellow squash from the oven and sprinkle with salt and pepper to taste.

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400°F.
• Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
• Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
• Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

ROASTED YELLOW SQUASH

Steps:

• Combine water, oil, and garlic in a roasting pan. Add squash and season with salt and pepper. Using your hands, turn the squash in the oil mixture to make sure it is well coated.
• Bake at 220C for 20-30 minutes, until just starting to brown, stirring halfway through cooking.
• Divide baby spinach between palte. Top with squash, and drizzle with a small amount of the pan juices.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED YELLOW SQUASH SALAD

Steps:

• Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
• Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
• Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).