Roasted Squash with Cheese Brûlée
Here’s a simply and tasty way to use the abundance of fall squashes available this time of year. You can experiment with adding different herbs in with the salt as well.
Prep Time: 5 minutes
Cook Time: 40-50 minutes
Serving Size: 8-12 sides
1 large squash with firm flesh, such as Hokkaido or Butternut
2 tablespoons extra virgin olive oil
1-2 cloves garlic, peeled and minced
Freshly grated Parmigiano-Reggiano Cheese
Sea salt, to taste
Preheat the oven to 425 degrees Fahrenheit.
Drizzle olive oil on a rimmed baking sheet.
Cut the squash in half and scoop out the seeds. Cut the halves into slices or wedges.
Place the wedges on the oiled baking sheet. Drizzle the squash wedges with olive oil and sprinkle with salt and the minced garlic.
Roasted at 425 degrees Fahrenheit for about 40-50 minutes, flipping over halfway through the cooking time. Cooking time will vary depending on how thick the pieces are cut and what type of squash you are using.
While the squash cooks, grate the Parmigiano cheese.
When the squash pierces easily with a fork it is done. Sprinkle it all over with the Parmigiano cheese. Place the cheese covered squash under the broiler to brûlée the cheese.
Serve as a side or main dish with quinoa, rice, or wheat berries and a green vegetable, such as chard or kale.