YELLOW SQUASH RECIPES BAKED RECIPES

Name: Baked Parmesan Breaded Squash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 4 cups thinly sliced yellow summer squash (3 medium); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper; 3/4 cup panko bread crumbs; 3/4 cup grated Parmesan cheese

BAKED PARMESAN BREADED SQUASH RECIPE: HOW TO MAKE IT

Baked Parmesan Breaded Squash Recipe: How to Make It image

Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

Steps:

Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

Nutrition Facts : Calories 137 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 fat

BAKED FARRO AND BUTTERNUT SQUASH RECIPE | INA GARTEN ...

Baked Farro and Butternut Squash Recipe | Ina Garten ... image

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 10 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

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