Parmesan Roasted Acorn Squash

Published on August 20, 2015 | By |

I’m all for winter squash flavored with cinnamon and sweetness like maple syrup and brown sugar, but sometimes I want something savory instead. Enter Parmesan Roasted Acorn Squash. It’s sorta like the cheese fries of winter squash.

This recipe calls for 2 small acorn squashes, because smaller ones are easier than larger ones to cut up. But if you’ve got a heavy, sharp knife, the skills and the inclination, a large squash will do.

Ingredients

2 small acorn squash, seeded and cut into ¼” slices
2 tablespoons olive oil
8 sprigs fresh thyme (substitute 1 teaspoon dried thyme)
1 teaspoon sea salt
Several turns of freshly ground pepper
¼ cup grated parmesan cheese

Instructions

1. Heat oven to 350°F.
2. Slice squash.
3. Using your hands, toss the squash together with the oil, thyme, sea salt and pepper – right on a rimmed baking sheet. Lay the squash flat in a single layer, or the closest thing you can get to a single layer.
4. Roast the squash on the middle rack for 20 minutes.
5. After 20 minutes, open the oven and sprinkle parmesan cheese over the squash. Continue to cook for another 5 minutes, or until golden brown and tender.