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ROASTED ITALIAN SQUASH

Serves : 4
INGREDIENTS
  • 2 pounds Italian squash cut into inch thick semicircles
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Napa Valley organic olive oil
  • teaspoon salt
  • teaspoon black pepper
  • 2 tablespoons grated Reggiano Parmesan cheese
DIRECTIONS

Preheat oven to 400 Fahrenheit.

Toss squash with lemon juice, olive oil, salt and pepper. Arrange in a single layer on a large baking sheet. Roast on the middle rack until tender and light golden brown, 30 to 40 minutes, turning them once after 20 minutes. Transfer to a serving dish and toss with cheese.