Parmesan Crusted Carnival Squash
sandravalvassori.com
Forget the brown sugar and cinnamon and try this savory Parmesan Crusted Carnival Squash instead! The caramelized cheesy squash slices make the most delicious vegetarian dish that is perfect for any occasion. Gluten-free and make-ahead friendly.
Servings: 4
Ingredients
- 2 carnival squash (the larger the easier to cut)
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, grated or finely minced
- ½ teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1 cup finely grated parmesan cheese
- 1-2 tablespoons chopped fresh rosemary (see notes)
- 2 tablespoons chopped fresh parsley, optional for garnish
Instructions
- Preheat the oven to 425ºF and line a large sheet pan with parchment paper.
- Using a sharp knife, slice the top off of each squash. Place the squash on a flat end and slice it in half. Using a spoon, scoop out the seeds, then lay each half down and cut into 1-inch thick slices. Pile the squash slices on prepared baking sheet.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Drizzle over the squash slices and using clean hands, toss to coat. Arrange the slices in an even layer.
- In another small bowl, mix together the grated parmesan and rosemary. Sprinkle the top of each squash slice with the mixture.
- Transfer sheet pan to the oven and bake for 25 minutes or until squash is tender, slightly caramelized and golden.
- Taste the squash and season with a little more salt and pepper, if needed. Garnish with chopped fresh parsley, if using, and serve immediately.
Notes
Rosemary: 1 tablespoon adds just a hint of rosemary flavor to the squash. If you love rosemary, use 2 tablespoons. Feel free to do a mix of fresh herbs with sage and/or thyme.