Baked
Squash Italiano
1 lb. any squash (winter or summer; zucchini, butternut,
pattypan, even pumpkin)
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp pepper (or to taste)
1 tsp salt (or to taste)
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
If using acorn or pumpkin squash, peel. Squash with edible
skin should be left unpeeled. Wash squash and discard seeds
and strings. Cut into uniform pieces; one and a half inch
chunks for a round squash, or long wedges for zucchini. Oil an
ovenproof baking pan lightly and put the squash in it, skin
side down. Sprinkle the squash with the olive oil and then
with the dried herbs, pepper and salt, and Parmesan. Put in
oven and bake until pieces are soft in the middle. (about half
an hour for zucchini).
