Dive Headfirst Into Fall!

Lemon Pepper Butternut Squash MedallionsServes: 4 | Serving Size: 3 slices1 butternut squash, seeded and cut into 1/4 inch slices1 lemon1 tablespoon Italian seasoningGranulated garlic, to tasteBlack pepper, to taste1 tsp olive oil1/2 cup shredded fresh spinach1 slice provolone cheese, juliennedCanola or vegetable oil sprayPreheat 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.Chef’s Tips: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.