Summer Yellow Squash Roasted In Lemon Olive Oil Food

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.

SUMMER YELLOW SQUASH ROASTED IN LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°
• Prep baking sheet with aluminum foil.
• Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
• Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
• Lightly sprinkle garlic powder, pepper and paprika over squash.
• Generously season squash with freshly ground salt.
• Squeeze lemon juice over squash.
• Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
• Serve immediately. Enjoy!

EASY BAKED SUMMER YELLOW SQUASH

Steps:

• Chop the squash into about 1-1/2-inch cubes.
• Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
• Set oven to 375 degrees.
• Butter a 2-quart casserole dish.
• To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
• Transfer the mixture to prepared baking dish.
• In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
• Bake for about 45 minutes.
• Delicious!