Roasted Yellow Squash with Herbs + Parmesan

grain free, dairy free optional / makes 4 servings

Here’s why you want to eat YELLOW SQUASH

Yellow squash is very similar to zucchini, in certain ways, as it’s also a fruit that’s helpful for hydrating your liver, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Yellow squash also has a mild liver purging effect, allowing the liver to squeeze out “troublemakers” safely. Additionally, it’s soothing to the intestinal tract walls, helping to push out bacteria and fungus and allowing for better absorption of nutrients.

Ingredients

• 7 cups thick-sliced yellow squash (1/4 in - 1cm thickness / 6-7 medium-size yellow squash)

• 2-3 tablespoons olive oil

• ½ cup grated parmesan cheese +/or vegan parmesan cheese

• ½ teaspoon minced garlic

• ½ teaspoon kosher salt (adjust for your preference)

• ¼ teaspoon black pepper

• ½ teaspoon Italian herb seasoning

• ⅛ teaspoon cayenne papper (optional)

Directions

Prepare the Yellow Squash

• Trim the stem end of the squash and cut them into round slices with equal thickness so they cook evenly.

• Use paper towels to absorb some excess water from the yellow squash to prevent a mushy texture after cooking.

Prepare the Seasoning

In a small bowl, combine all of the seasoning ingredients. Set aside.

Season the Squash

Transfer the squash to a large bowl or a shallow baking dish. Add the seasoning. Stir to combine.

Bake in the Oven

Preheat the oven to 450°F and cook the squash, uncovered, for about 20-25 minutes.

*Recipe The Posh Journal- www.ThePoshJournal.com Yellow Squash Food information: Liver Rescue, Anthony William