Roasted Squash with Parmesan

3.0

(180)

5 Reviews

This easy, colorful side dish will brighten up a myriad of mains.

Martha Stewart Test Kitchen

Updated on April 24, 2023

Servings:

For a quick and delicious side dish, this recipe for easy roasted squash with Parmesan cheese from chef Dan Kluger can't be beat. It uses both yellow summer squash and green zucchini for a colorful mix. The squash is cut into chunks, tossed with olive oil and Parmesan, and roasted at high heat. It takes just about 12 minutes to cook until it's tender and caramelized. Then, while still hot, the squash is tossed with lemon zest and juice and more olive oil, then seasoned with crushed red pepper. Serve it straight away, while it's still hot from the oven—though, we also enjoy this versatile side at room temperature, too.

sliced roasted squash with parmesan and lemon on serving plate — Maxwell Cozzi

Ingredients

2 pounds summer squash and green zucchini
¼ cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
Freshly ground black pepper
1 ½ cups finely grated Parmesan cheese
Nonstick cooking spray
Zest of 1 lemon
Maldon sea salt
Crushed red pepper flakes

Directions

zucchini, summer squash, lemon juice, and zest, Parmesan and other ingredients — Maxwell Cozzi

Preheat oven to 425 degrees. Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias; rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.

Maxwell Cozzi
Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.

Maxwell Cozzi
Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray. Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking.

Maxwell Cozzi
Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates. Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

Maxwell Cozzi

Originally appeared: The Martha Stewart Show, Episode 6003