Roasted Parmesan Acorn Squash
My #1 favorite ingredient is simplicity. I like to keep cooking quick yet healthy and filling. This recipe definitely makes enough for a family and was easy to toss together while I waited on the rest of our meal to cook. The next time I make this recipe I want to experiment with different types of cheese on top!
1 Tuttle’s acorn squash, washed
2 tbsp olive oil
1/4 cup grated parmesan
1 1/2 tsp powdered garlic
A pinch of salt
Preheat your oven to 400 degrees. Halve your squash. Scrape out the insides and slice. Don’t worry about the peel on the outside- it’s edible!
I saved the seeds from my squash to make some roasted later. In a large bowl, toss together the squash, olive oil, garlic powder, salt, and however much pepper you prefer. Lay the squash out evenly on a baking sheet. Your bake time will depend on how thick you made your slices. 1/2 ” slices will take about 30 minutes to become tender. The thinner the slice, the less time it will take. Be sure to flip your pieces about half way through the baking time.
This recipe is adapted from “Spache the Spatula”