By Mandy Tanner
Tender, cheesy, and a bit crispy, what more can you ask from a side dish? Oh yeah, it’s also super easy and hands off to make. We especially like making this with delicata squash, but the more common acorn and butternut are also delicious. Feel free to try this method with other veg, too, such as the Brussels sprouts and new potatoes shown here.
|delicata squash each about 8 inches (20 cm) long or similar amount of other winter squash
|garlic, grated or minced
|Freshly ground black pepper
|Parmesan, finely grated (about 1 cup)
|Honey for drizzling (optional)
When ready to cook, preheat the Traeger with the lid closed to 425°F; this should take about 15 minutes. Have ready a rimmed baking sheet. For easy cleanup, you can line it with parchment, but the cheese won’t crisp as well.
Halve, seed, and slice the squash ¼-inch-thick. (If using other vegetables, slice or halve them depending on size.)
Melt the butter. Add the garlic, salt, and pepper to the melted butter and stir to combine. Drizzle about half the garlic butter onto the lined baking sheet. Sprinkle about three-quarters of the cheese evenly over the baking sheet, then sprinkle with about half the thyme. Arrange the squash or other vegetables over the cheese in a single layer. Drizzle with the remaining butter, then top with the remaining cheese and thyme.
Place the baking sheet directly on the grill grates, close the lid and cook until tender when pierced with the tip of a knife and the cheese is golden brown, 22 to 30 minutes; begin checking early.
425 ˚F / 218 ˚C
Let cool for 2 to 3 minutes on the baking sheet. During this time, the cheese will crisp up. Using a spatula to get under the bottom layer of crispy Parmesan, transfer to a platter or plates and serve warm. If you like, drizzle a little honey. Enjoy!
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