Parmesan Herb Roasted Acorn Squash

 

This was a delicious way to serve Acorn Squash.  I really liked the Parmesan crust.  The natural sweetness of the squash came through without any added sugar.  This recipe is a keeper for a good side dish.  

Parmesan Herb Roasted Acorn Squash
Serves 2-3

Ingredients:

1 acorn squash, small-medium sized

2 tablespoons olive oil

1/2 cup finely grated Parmesan cheese 

1/2 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

pinch black pepper or to taste

Directions:

Preheat oven to 425ºF.   Slice the top and bottom of the squash, then place on a flat end and slice in half.  Scoop out the seeds with a spoon and discard seeds.  Slice each half into slices about 1-inch thick.

Add the squash to a large mixing bowl along with oil and herbs.  Toss all the ingredients until well mixed.

Place squash on foil-lined baking sheet.  Press any remaining parmesan mixture on the tops of squash slices.  Bake for 20-25 minutes.  Enjoy!  (Note: the squash skin is edible)