Appetizer Recipes

Roasted Italian Squash

Roasted Italian Squash



Roasted Italian Squash

Serves: 4


2 pounds Italian squash cut into inch thick semicircles
1 tablespoon fresh lemon juice
2 tablespoons Napa Valley organic olive oil
teaspoon salt
teaspoon black pepper
2 tablespoons grated Reggiano Parmesan cheese


Preheat oven to 400 Fahrenheit.

Toss squash with lemon juice, olive oil, salt and pepper. Arrange in a single layer on a large baking sheet. Roast on the middle rack until tender and light golden brown, 30 to 40 minutes, turning them once after 20 minutes. Transfer to a serving dish and toss with cheese.