Lemon Pepper Butternut Squash Medallions
Serves: 4 | Serving Size: 3 slices
1 butternut squash, seeded and cut into 1/4 inch slices
1 tablespoon Italian seasoning
Granulated garlic, to taste
Black pepper, to taste
1 tsp olive oil
1/2 cup shredded fresh spinach
1 slice provolone cheese, julienned
Canola or vegetable oil spray
Preheat your oven’s broiler. Lightly spray a rectangular glass or stoneware baking dish with canola or vegetable oil spray.
Place squash slices across the bottom of the dish. Squeeze lemon over the slices and then sprinkle with Italian seasoning, granulated garlic, and black pepper. Broil until tender, about 20-30 minutes.??Remove the squash from the oven and arrange it on a platter. Drizzle with olive oil, then sprinkle with spinach and strips of provolone cheese. Serve hot.
This dish goes great with pasta, grilled or roasted chicken, lasagna, or pizza.
Meyer lemons are sweeter than traditional lemons -- they’re the best lemon to use in this dish. If you don’t have a Meyer lemon, use half of a regular lemon instead. Experiment around until you get the flavor that works best for you.
If you don’t have any Italian seasoning, use a combination of dried basil and oregano. Mess with proportions until you have a mix that you really like.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.