Parmesan-Roasted Acorn Squash

READY IN: 40mins
Recipe by Dr. Jenny

From Real Simple magazine October 2011. DH and I really enjoyed this tasty Fall side dish.

Top Review by Chicagoland Chef du Jour

A great way to serve acorn squash, but be sure to make your slices thick or separating the squash from the skin is a pain. It's a lovely side to most any entree. I did not use the parmesan (only thyme, EVOO, S&P) because I felt it would not go well with my fruity chicken dish. I love the addition of fresh thyme. It's a keeper and I will make this again. Thanks Dr. Jenny!

Ingredients Nutrition

Directions

  1. Heat oven to 400°F
  2. On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Sprinkle with the Parmesan.
  4. Roast the squash until golden brown and tender, 25-30 minutes.

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