Ingredients:

• 1 medium-sized Galeux d’Eysines squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash the Galeux d’Eysines squash under running water and pat it dry.
3. Cut the squash in half lengthwise and scoop out the seeds using a spoon.
4. Slice the squash into half-moon shapes, about 1/2 inch thick.
5. Place the sliced squash in a large mixing bowl.
6. Drizzle the olive oil over the squash slices and toss them gently until evenly coated.
7. In a small bowl, mix together the salt, black pepper, garlic powder, and dried rosemary.
8. Sprinkle the seasoning mixture over the sliced squash and toss gently to combine.
9. Transfer the seasoned squash slices onto a baking sheet lined with parchment paper.
10. Sprinkle the grated Parmesan cheese evenly over the squash slices.
11. Bake in the preheated oven for 25-30 minutes or until the squash is tender and golden brown.
12. Remove from the oven and let it cool for a few minutes.
13. Serve hot as a side dish or as a delicious addition to a salad.

Preparation Time:

10 minutes

Cooking Time:

25-30 minutes

Total Time:

35-40 minutes

Servings:

4 servings

Nutritional Value:

Calories: 120

Carbohydrates: 7g

Fiber: 2g

Protein: 3g

Fat: 9g

FAQ:

Q: Can I use a different type of squash for this recipe?

A: While Galeux d’Eysines squash has a unique flavor and texture, you can certainly try this recipe with other types
of squash like butternut or acorn squash.

Q: Can I substitute fresh rosemary instead of dried rosemary?

A: Yes, you can use fresh rosemary. Use approximately 1 teaspoon of minced fresh rosemary instead of dried rosemary.