Rosemary Parmesan Crusted Delicata Squash
Rosemary Parmesan Crusted Delicata Squash
Submitted by Nanci Jenkins, Fustini's Ann Arbor
Vegetables
Ingredients
- 3 medium or 2 large delicata squash, cut lengthwise in half, seeded and sliced into 1/4" quarter moons
- 2 tablespoons Fustini's Rosemary olive oil
- salt and freshly ground pepper to taste
- 3 tablespoons freshly grated Parmigiano-Reggiano Cheese
- 1/2 cup Panko crumbs
- 1 tablespoon Fustini's Garlic olive oil
Directions
- Preheat the oven to 400 degrees F. Line a 12 x 17 inch rimmed baking sheet with aluminum foil.
- Mix parmesan cheese, bread crumbs and Garlic olive oil. Set aside. Arrange squash slices on the baking sheet. Drizzle squash with Rosemary olive oil, then season with salt and pepper to taste. Mix the squash ge3ntly with your hand to coat evenly. Arrange slices on the pan so they are evenly layered. Roast for 25-35 minutes until they are soft. Turn slices over and sprinkle cheese mixture evenly over slices. Return to the oven and roast for 10 minutes until topping is browned.
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