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Roasted Squash with Parmesan

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Parmesan cheese complements tender summer squash in this recipe from chef Dan Kluger of ABC Kitchen. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt.

Source: The Martha Stewart Show, Episode 6003
Servings

Ingredients

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181
  • MilliesDaughter
    8 SEP, 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.
    Reply
  • lwadlinger
    1 JUL, 2012
    I think I've made this ten times! It's a new family favorite!
    Reply
  • jimi_j
    21 SEP, 2010
    was not to impressed with this recipe - will try with out cheese next time
    Reply
  • sophiazh65
    21 SEP, 2010
    Overall a good recipe...but I feel a good old-fashioned roasting without cheese is better.
    Reply

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