A delightful twist on roasted squash, featuring a golden garlic parmesan crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy texture.
Line a baking sheet with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
Cut the summer squash into spears about 2 inches long.
Try to cut the spears evenly for consistent cooking.
In a mixing bowl, toss the squash spears with olive oil, garlic powder, salt, and black pepper until evenly coated.
Mix gently to avoid breaking the squash spears.
Arrange the coated squash spears in a single layer on the prepared baking sheet.
Ensure the spears are not overlapping for even roasting.
Roast in the preheated oven for 15 minutes.
Check halfway through and rotate the baking sheet for even cooking.
Sprinkle the grated parmesan cheese evenly over the roasted squash spears.
Use freshly grated cheese for the best flavor.
Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the cheese is melted and golden.
Keep an eye on the cheese to prevent burning.
Remove from the oven and let cool slightly before serving.
Allowing the spears to cool slightly enhances their flavor.
Serve the squash spears warm as a side dish or snack.
Garnish with fresh herbs like parsley for added color and flavor.
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