Covered with a spicy pie and roasted to a golden brown, this summer pumpkin will be a new family favorite!
Ingredients
▢1 pound of summer squash about 2 medium
▢1 tablespoon of olive oil
▢2 tablespoons of grated parmesan cheese
▢1 tablespoon of panko breadcrumbs
▢1 teaspoon of lemon and pepper seasoning
▢½ teaspoon of paprika
▢½ teaspoon kosher salt or to taste
Instructions
Preheat the oven to 400°F.
Cut the pumpkin into slices from ½”. Mix with olive oil.
Combine the remaining ingredients in a small bowl and mix with the pumpkin.
Place pumpkin on a baking sheet and roast for 12-14 minutes or until tender. Grill 1-2 minutes or until crumbs are lightly browned.
Recipe Notes
For the pumpkin that is tender and crunchy, cut it a little thicker.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place under the grill or in the toaster oven for 2-3 minutes or until crisp.