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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
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182
  • nicholasnebot
    13 OCT, 2017
    More meat
    Reply
  • 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
    • GregOlsen
      5 AUG, 2015
      I agree. Particularly considering that Parmesan is a very salty cheese. Then to add still MORE salt after cooking? Further, the image displayed with this recipe does not appear to have much, if any, cheese on it, very little caramelization, and cut in a way that is different than as directed. Very disappointed in the editing and vetting Martha did here. Shame.
  • 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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