Roasted Tromboncino Squash
A simple yet delicious side dish featuring roasted Tromboncino squash caramelized to perfection. Enhanced with olive oil, fresh herbs, and a hint of Parmesan or lemon, this dish is a flavorful addition to any meal.
Ingredients
- 1 large Tromboncino squash
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp fresh thyme or rosemary
- 2 tbsp grated Parmesan cheese optional
- 1 tsp lemon juice optional
Instructions
- Prep the squash: Wash the Tromboncino squash thoroughly. Cut off the ends and slice it into ½-inch thick rounds or half-moons. If desired, remove seeds from the thicker parts.
- Preheat the oven: Set your oven to 375°F (190°C).
- Season the squash: Place the sliced squash on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder, and toss until evenly coated.
- Add herbs: Scatter fresh thyme (or rosemary) over the squash slices.
- Roast: Arrange the squash in a single layer, ensuring no overlap for even cooking. Roast in the oven for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Enhance flavors: During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the squash or drizzle with lemon juice for a bright, tangy kick.
- Serve: Remove from the oven and serve hot. Enjoy as a side dish with your favorite protein or main course.
Notes
- For added crunch, sprinkle toasted breadcrumbs during the last 5 minutes of roasting.
- Tromboncino squash skin can be left on for added fiber but peel if you prefer a smoother texture.
- This dish pairs well with grilled chicken, steak, or a hearty vegetable stew.