Jean-Georges’ Parmesan Crusted Goldbar Squash

For the squash: serves 4

2 c goldbar squash, cut into 1 ½ inch pieces

2 T olive oil

1 tspn salt

½ c grated parmesan

In a bowl toss squash with salt and olive oil and mix well. Arrange on a baking tray, then top each piece of squash with parmesan distributing equally. cook in a 325 convection until golden and crusty. about 25 minutes. let cool for 10 minutes, then carefully transfer to a plate.

To Serve:
Fresh lemon wedges
Sea salt/Black pepper
Lemon zest/microplane
Arrange squash on a serving platter and squeeze fresh lemon juice over all. Season with sea salt and black pepper and finish with microplaned lemon zest.