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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 roasted squash with parmesan

Ingredients Ingredient Checklist 2 pounds summer squash and green zucchini 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon coarse salt Freshly ground black pepper 1 1/2 cups finely grated Parmesan cheese Nonstick cooking spray Zest of 1 lemon Maldon sea salt Crushed red pepper flakes

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 roasted squash with parmesan

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

roasted squash with parmesan

roasted squash with parmesan

Ingredients

Ingredients

  • 2 pounds summer squash and green zucchini 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon coarse salt Freshly ground black pepper 1 1/2 cups finely grated Parmesan cheese Nonstick cooking spray Zest of 1 lemon Maldon sea salt Crushed red pepper flakes

Directions

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.

Reviews (5)

 Add Rating & Review     180 Ratings   5 star values:        23    4 star values:        29    3 star values:        74    2 star values:        37    1 star values:        17        

Reviews (5)

Add Rating & Review     180 Ratings   5 star values:        23    4 star values:        29    3 star values:        74    2 star values:        37    1 star values:        17       

Add Rating & Review

180 Ratings 5 star values: 23 4 star values: 29 3 star values: 74 2 star values: 37 1 star values: 17

180 Ratings 5 star values: 23 4 star values: 29 3 star values: 74 2 star values: 37 1 star values: 17

180 Ratings 5 star values: 23 4 star values: 29 3 star values: 74 2 star values: 37 1 star values: 17

  • 5 star values: 23 4 star values: 29 3 star values: 74 2 star values: 37 1 star values: 17

    Martha Stewart Member     Rating: 2 stars       10/13/2017   More meat  
    
    Martha Stewart Member     Rating: Unrated       09/08/2013   These proportions are incorrect. 1-1/2 c cheese and 1 Tbs. salt are both way too much for 2 pounds and 4 servings. This is enough cheese, oil and salt for at least 4 pounds of squash and 8 servings. Notwithstanding; the roll-cut gives the pieces a high surface area, the rack helps evaporate excess moisture, the edges browned nicely. Roasting elevates squash, and I don't mind a hot oven in warm weather when it's only for 12 minutes. I will make this again, but will adjust quantities.  
    
    Martha Stewart Member     Rating: Unrated       07/01/2012   I think I've made this ten times! It's a new family favorite!  
    
    Martha Stewart Member     Rating: Unrated       09/21/2010   was not to impressed with this recipe - will try with out cheese next time  
    
    Martha Stewart Member     Rating: Unrated       09/21/2010   Overall a good recipe...but I feel a good old-fashioned roasting without cheese is better.  
    

    Martha Stewart Member

    Rating: 2 stars 10/13/2017

More meat

Rating: 2 stars

Rating: Unrated 09/08/2013

These proportions are incorrect. 1-1/2 c cheese and 1 Tbs. salt are both way too much for 2 pounds and 4 servings. This is enough cheese, oil and salt for at least 4 pounds of squash and 8 servings. Notwithstanding; the roll-cut gives the pieces a high surface area, the rack helps evaporate excess moisture, the edges browned nicely. Roasting elevates squash, and I don’t mind a hot oven in warm weather when it’s only for 12 minutes. I will make this again, but will adjust quantities.

Rating: Unrated

Rating: Unrated 07/01/2012

I think I’ve made this ten times! It’s a new family favorite!

Rating: Unrated 09/21/2010

was not to impressed with this recipe - will try with out cheese next time

Overall a good recipe…but I feel a good old-fashioned roasting without cheese is better.

All Reviews for Roasted Squash with Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Squash with Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest