Wednesday, August 27, 2014

Parmesan Roasted Yellow Squash

Is it true what they say?  They say your taste buds change every 7 years?  Isn't that how it goes?  My husband is so good about always re-trying things he hasn't liked in the past, I on the other hand, TRY to be good about it, but not always so willing. 

As I had mentioned the other day on Facebook, the gardens are producing, the farmers markets are in full force and I am trying a few veggies and fruits I haven't liked ever before.  I picked up this yellow squash, and was hell bent on trying it, no matter what.  So it sat on the counter for the first day, then the second day, and the third.  On the fourth day, I touched it.  I thought about how I could cook it, that might mask the flavor of the squash.  Then I decided to just embrace the squash, I mean yellow is one of my favorite colors, so that part was easily accepted, it was just the word after it that kept me from moving forward!  As it ended up, I probably covered up some of the flavor unintentionally but, hey, I ate 4 pieces.  (applause please) HA!

I just took some basic ingredients and gave it a try.  It must have worked, it got me to eat it.  This will make a great side dish, and the crunch on top is great!

1lb yellow squash cut into round slices
2 T olive oil
1/2 cup breadcrumbs
1/2 cup Parmesan cheese (grated)
1 tsp. garlic powder
1/2 tsp. salt (optional)
1/4 tsp. black pepper (optional)

Preheat your oven to 400 degrees F.  Line a baking sheet with foil or parchment paper!  Put squash in a Ziploc bag, add in olive oil and toss to coat all the pieces.  Next, toss in the breadcrumbs, garlic, powder, Parmesan cheese and salt and pepper and toss again, until the pieces are coated, or mostly coated with the mixture.  Let sit for 5 minutes.  Spray your lined baking sheet with nonstick spray.  It will help the bottoms crisp up and turn golden brown.  Lay the squash out in a single layer and bake for 20-25 minutes, until the tops are golden brown! 

What a great side for any meal!  Maybe even the non-squasher will like it too!  I did!


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