I've never really been one for squash, but doing low-carb forces you to seek out new things so you don't get bored with your cauliflower mash (which is my favorite side dish now, btw). My friend had been demoing grilled squash and zucchini with our store's garlic cheese finishing butter. I tried it and really liked it. But, of course, I thought I could do one better. I bought one of those beautiful goldbar squashes:
and thought about what to do. This was the recipe I came up with, and I ended up going back for seconds. Now, let me repeat: I am not really a squash person. They are pretty bland but have a particular subtle flavor that I just didn't care for. This recipe, however, was so good I told myself that this would become another staple side dish, right behind my dreamy, creamy cauliflower mash. So without further ado, here it is:
Oven-Roasted Goldbar Squash
Note: 1 medium squash serves about 3 people
Ingredients:
1 Goldbar squash
2-3 tbsp. Kerrygold butter
1 tsp. garlic powder
1-2 tsp. dried basil
1/2 to 1 tsp. sea salt
1/4 c. Parmesan cheese
Directions:
- Wash and slice squash into 1/8 inch thick rounds.
- Place a bit of oil on a baking sheet and spread it evenly.
- Place your squash down, as flat as possible on the sheet.
- Sprinkle evenly with garlic, basil, salt, and the parmesan.
- Microwave butter in a small bowl until melted. Pour evenly over top of the squash.
- Bake at 350 F until parmesan turns golden.
- Fight over the delicious squash medallions; seriously, they fall apart on your fork they're so tender.
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