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!
- 2 lbs acorn squash, halved, seeded and sliced 3/4 inch thick (can also use delicata squash)
- 2 tablespoons olive oil
- 8 sprigs fresh thyme
- kosher salt
- fresh ground black pepper
- 1⁄4 cup grated parmesan cheese (1 ounce)