Herb Roasted Acorn Squash
“My sister and I were looking to make a savory squash recipe for our family’s Thanksgiving dinner. There is such an abundance of squash this time of year, and we wanted something new and flavorful.Taking inspiration from that, I added to the recipe. I especially love how easy it is to make, the way the cheese adds texture, and it’s healthy. Enjoy!
Ingredients
- 1 small acorn squash (about 1 pound or 454 g) washed, cut in half and seeded
- 2 tablespoons (30 ml) olive oil
- ¼ cup (22.5 g) Parmesan cheese, freshly grated
- 1 clove garlic, crushed
- ½ teaspoon (2.8 g) sea salt
- 2 teaspoons (2.3 g) fresh thyme, chopped, plus sprigs for garnish (optional)
- 2 teaspoons (2.3 g) fresh rosemary, chopped
- Pepper, to season
Instructions
- Preheat oven to 425° F.
- Line baking sheet with parchment paper.
- Cut the squash into ½-inch-thick slices (keeping the skin on). Place the cut squash in a large bowl and toss with the oil, cheese, garlic, salt, pepper and chopped herbs.
- Arrange the squash slices in a single layer (half on each lined baking sheet) and roast in the oven for approximately 25 minutes, until the squash is golden and crispy around the edges.
Notes
Photo by Daniela Loera
