Roasted Yellow Squash
How to roast summer squash with perfectly crispy parmesan cheese crust. Create a happy looking side dish that commands a lot of flavor and can be paired with numerous proteins and starches or enjoyed as the base of a salad, topped with anchovies, shaved red onions, capers, arugula etc.
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Servings: 2
Ingredients
- 1 lb yellow squash
- 1 tablespoon corn starch
- 4 tablespoon olive oil*
- ¼ cup grated parmesan cheese**
- 4-5 fresh thyme sprigs or 1 teaspoon dried thyme
- kosher salt ground black pepper and garlic powder to taste
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Cut the squash into bite sized pieces and place them in a large bowl. Dust with the corn starch using a fine mesh sieve. Stir to coat all pieces well.
- In a small bowl mix the grated parmesan cheese, thyme, olive oil and seasonings. Pour the resulting mixture over the starched yellow squash. Stir to coat well. Transfer it onto the lined baking sheet and spread it out evenly in a single layer so it can crisp up nicely and not steam.
- Roast in the oven for about 15 to 17 minutes and check on it. It will most likely be done, but if you desire extra crispness allow a few more minutes of roasting.
- Serve garnsihed with a bit of fresh thyme and parmesan cheese.
Notes
Try to select tender, jusr ripened vegetables. Cut them in uniform pieces to facilitate even roasting and the formation of a crisp coating.
*We recommend extra virgin olive oil for its more robust flavor.
**If you grate your own a very easy way is to start with a cold block of cheese, cut it into cubes and process those in a blender versus a food processor. The job is a breeze!
