4sprigsfresh rosemary, thyme, oregano or sageor 2 teaspoon dried herbs
¼teaspoondried red pepper flakes,optional
Instructions
Heat oven to 400°F.
Wash the squash and slice off the ends. Cut in half from stem end to tip. Remove the seeds with a spoon and either save them for roasting or add them to your compost. Lay halves cut side down on a cutting board and slice crosswise into ¾ inch slices.
In a large bowl, toss squash slices with olive oil, garlic, ¾ of the Parmesan, sea salt and pepper, and one or two of the sprigs of fresh herbs, finely chopped.
Heat a baking sheet in oven for 5 minutes. Remove, add a sheet of parchment paper and arrange the squash slices so they are not touching each other. Return to the oven and roast for 20 to 25 minutes or until fork-tender.
Sprinkle with extra Parmesan cheese, if desired. Place the sheet under the broiler for 2 - 4 minutes, to slightly brown the cheese. Watch carefully to prevent burning. Serve garnished with more finely chopped fresh rosemary or other fresh herbs.
Notes
To get crispy edges, arrange the squash slices so that they are spaced out on your baking sheet, not touching each other. If they're too close, they will cook in each other's steam and become soft. Spacing them allows the air to circulate around the slices, roasting them properly. You may need to use two baking sheets.