Now, in a mixing bowl, I toss the squash with olive oil, garlic powder, onion powder, salt, and black pepper until each piece is well-coated. It’s essential to make sure every slice gets the flavor! After that, I spread them out in a single layer on the baking sheet lined with parchment paper. This helps them roast evenly and become perfectly crispy. The smell of the squash cooking in the oven is absolutely heavenly—it’s like a warm hug for my senses.
Once they’re nicely arranged, I take my grated Parmesan and sprinkle it generously over the top of the squash. I’ve found that adding the cheese towards the end of the roasting time can give you a crispy, cheesy goodness that’s hard to resist. Then, I pop the baking sheet into the oven and roast the squash for about 25-30 minutes, flipping them halfway through to ensure even cooking and browning.
When I pull it out of the oven, I can hardly contain my excitement. The squash is beautifully caramelized and the Parmesan has turned into a delightful, crunchy layer. After letting it cool for just a few minutes, I sprinkle some freshly chopped parsley on top to add a pop of color and freshness. Trust me, when you take that first bite, it’s pure bliss!
Pro Tips for Best Results
I’ve tested this recipe three different ways, and one of my best tips is to make sure you slice the squash evenly. This ensures that everything cooks at the same rate. Uneven pieces can lead to some being undercooked while others get too crispy, which I learned the hard way!
Additionally, I love using freshly grated Parmesan cheese rather than pre-grated versions. It may take a few extra minutes, but the flavor and texture are noticeably better. You’ll get that satisfying melt and crispness that really enhances the dish.
Lastly, don’t skip the flipping step! I find that it’s crucial to flip the squash halfway through cooking. This not only helps with even browning but also gives you that perfect crispy texture all around.
Common Mistakes to Avoid
One common mistake I see is overcrowding the baking sheet. When I first made this recipe, I thought I could just throw everything onto one pan. Big mistake! The squash will steam instead of roast, and you won’t get that beautiful crispiness. Always make sure there’s space between each slice.
Another thing I learned not to do is skimp on the oil. You need enough to coat the squash so it can roast properly. I’ve tried recipes using less oil and ended up with dry, sad pieces of squash. Your goal here is that golden brown perfection, and oil is your best friend!
Don’t forget to check your squash as they roast. Ovens can vary in temperature, and I once left mine in a bit too long, which resulted in a charred batch. Keeping an eye on them in those last few minutes can save you from disappointment! (See the next page below to continue…)