Too often, summer squash ends up watery and soft. By cooking the squash on a rack, I release the water and give the squash an almost fluffy texture. The cheese creates a crisp, savory crust that makes this dish irresistible.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Set a wire rack on a rimmed baking sheet.
Step 2
In a large bowl, gently toss the squash, oil, and salt until the squash is evenly coated. Arrange the squash in a single layer on the rack, spacing the pieces at least 1/2 inch apart. Sprinkle the cheese evenly over the squash. Each piece should have a generous coating.
Step 3
Roast until the cheese is golden brown and the edges of the squash are dark brown, about 16 minutes. Remove from the oven and let the squash cool on the rack for 10 minutes.
Step 4
Use a metal spatula to transfer the squash to a serving dish. Squeeze lemon juice over the top, then drizzle with a little oil. Season with fleur de sel and pepper and serve immediately.
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Step 5
The cheese causes the squash to stick to the rack. To remove the pieces, don’t simply try to slide the spatula under them as you would with cookies. Instead, flip the spatula over so that the bottom is facing up. Push the edge of the spatula against the squash, the way you would scrape paint off a wall. Positioning the spatula this way creates an angle that helps lift the squash off the rack.
