Parmesan Roasted Yellow Squash with Hot Honey

Parmesan roasted yellow squash drizzled with hot honey on a plate.

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Parmesan Roasted Yellow Squash with Hot Honey

This parmesan roasted yellow squash is an easy side dish made with pantry spices, toasted walnuts and a quick homemade chili crisp hot honey.

Course: Side Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For yellow squash

1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pounds yellow squash, trimmed and sliced into 1/2-inch-thick rounds
1/3 cup grated Parmesan cheese
1/4 cup chopped toasted walnuts
1 tablespoon chopped parsley

For hot honey

3 tablespoons honey
1 tablespoon chili crisp

Instructions

Preheat the oven to 425 degrees F with a sheet pan inside.
In a small bowl, combine the oregano, onion powder, garlic powder, salt and pepper. Stir in the olive oil.
In a large bowl, toss the squash with the spiced oil mixture, coating all the slices.
Carefully remove the sheet pan from the oven. Arrange the squash in a single layer making sure that none of the slices are overlapping. Sprinkle the squash with the Parmesan.
Roast for 30-35 minutes until the squash is golden brown.
For the hot honey, microwave the honey for 10 seconds in a small bowl. Stir in the chili crisp.

Notes

You can substitute with zucchini or use a combination of both.

To make the recipe vegan, leave out the parmesan and top the roasted squash with nutritional yeast after it finishes roasting. Or you can use a dairy-free, plant based Parmesan.

If you don't want to buy a jar of chili crisp, you can stir 1/8 to 1/4 teaspoon red pepper flakes into the honey. It won't have all the flavor you get from chili crisp, but it will have that spicy heat.

Store leftovers in an airtight container in the refrigerator up to 3 to 4 days. Reheat them in a 350-degree F oven. You also can eat leftovers cold in a salad.

Extra hot honey will stay good in an airtight container at room temperature for a couple months.

Nutrition