I am not a big fan of squash cooked in water. I prefer a drier, less watery dish. Oven roast does the trick for me plus it is easy and fast. There is no recipe. Just cut up squash on a cookie sheet. Drizzle with olive oil, season with salt and ground pepper then toss. Sometimes I add a pinch of crushed red pepper. Bake in a 350 F oven until tender crisp. Sometimes I sprinkle with Parmesan when done. Yellow squash or patty pan squash and be used instead or combined. Enjoy!
Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
Course Side Dish
Cuisine American
Keyword cheese, saute’, squash, cheese, saute
Servings 4
Calories 84kcal
Author Cooking Light June 2005
Equipment
vegetable peeler
Ingredients
4eachyellow or zucchini squashabout 1 1/2 pounds
1 teaspoonolive oil
1cuponion, thinly slicedoptional
1/4 teaspoonred pepper flakesoptional
1/4cupparmesan cheese
1/4 teaspoonfreshly ground black pepper
Instructions
Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.
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