Daily Recipe :: Baked Squash
We’re happy to have squash back on our shelves. Although it means the return of the heat (it looks like the 90+ degree weather is here to stay), it also means we get to eat squash to our heart’s content. We have lovely zucchini from one of our neighbor’s gardens and the yellow squash came from Oak Hill Farms. Now’s the time to get all this glorious produce before the heat really kicks into gear and we get into the season of very limited produce.
This recipe is great because it’s simple and the squash gets to be the showcase. Combine it with bread crumbs and parmesan, and you have yourself a dish that is drool worthy.
Stay tuned for a lot more squash recipes, as we have varieties rolling in from farms across Austin. Happy eating!
Baked Summer Squash
From: The Kitchn
- 1 1/2 – 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
- 1/4 cup olive oil
- 1/3 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4″-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9″ by 12″ rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
Top with chopped herbs and serve.