Roasted Squash With Parmesan Recipes

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ROASTED BUTTERNUT SQUASH PARMESAN



Roasted Butternut Squash Parmesan image

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

1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice)
2 tablespoons extra-virgin olive oil
4 cloves garlic (minced (about 1 1/2 tablespoons))
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup finely shredded Parmesan cheese (about 4 ounces, divided)
1 tablespoon chopped fresh thyme

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

OVEN-ROASTED YELLOW SQUASH WITH PARMESAN



Oven-Roasted Yellow Squash with Parmesan image

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

3 medium yellow squash (thinly sliced)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper

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



Roasted Squash with Parmesan image

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

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

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 ACORN SQUASH WITH PARMESAN



Roasted Acorn Squash with Parmesan image

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

1 acorn squash
2 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or more to taste

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

PARMESAN ROASTED ACORN SQUASH



Parmesan Roasted Acorn Squash image

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

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
¼ cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste

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

ROASTED ACORN SQUASH WITH PARMESAN CHEESE



Roasted Acorn Squash with Parmesan Cheese image

A perfect fall side dish! The Parmesan cheese adds a salty surprise!

Provided by IronChefLaurie

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 50m

Yield 4

Number Of Ingredients 6

2 small acorn squash, seeded and quartered
1 teaspoon olive oil, or as needed
1 teaspoon coarse salt, or to taste
2 tablespoons unsalted butter, melted
ground black pepper to taste
2 tablespoons freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
  • Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
  • Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
  • Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.4 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 523.7 mg, Sugar 3.5 g

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