International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Pancakes with Chocolate Sauce






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > baked squash italiano
Just in time for the fall squash harvest, here's -- BAKED SQUASH ITALIANO 1 lb. any squash (winter or summer; zucchini, butternut, pattypan, even pumpkin) 2 T olive oil 1 t dried oregano 1 t dried rosemary, crushed 1 t pepper (or to taste) 1 t salt (or to taste) 1/3 c 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). This is good with any Italian meal; we often have it with pork roast or chops. Eureka

Baked Squash Italiano


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Italian recipes (284)
list all recipes by EUREKA (2)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: baked
keyword: squash
keyword: italiano
ethnicity: italian
recipes for vegetables
recipes by eureka
Email Address:
(posted April 25, 1998)

Just in time for the fall
squash harvest, here's --

BAKED SQUASH ITALIANO

1 lb. any
squash (winter or summer; zucchini, butternut, pattypan, even
pumpkin)
2 T
olive oil
1 t dried
oregano
1 t dried
rosemary, crushed
1 t pepper (or to taste)
1 t
salt (or to taste)
1/3 c 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).

This is good with any Italian
meal; we often have it with pork roast or
chops.

Eureka



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.