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Parmesan-Roasted Acorn Squash

Parmesan-Roasted Acorn Squash created by Chicagoland Chef du

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

Ready In:
40mins
Serves:
Units:

ingredients

directions

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

@Dr. Jenny
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@Dr. Jenny
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"From Real Simple magazine October 2011. DH and I really enjoyed this tasty Fall side dish."
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  1. Chicagoland Chef du
    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!
    Reply
  2. Chicagoland Chef du
    Parmesan-Roasted Acorn Squash Created by Chicagoland Chef du
    Reply
  3. loof751
    Parmesan-Roasted Acorn Squash Created by loof751
    Reply
  4. loof751
    Delicious way to prepare acorn squash! I forgot to add the parmesan at first so sprinkled it on during the last 15 minutes of cooking time. The thyme was a nice flavor combination with the sweetness of the squash. Thanks for sharing your recipe! Made for Fall PAC 2012
    Reply
  5. Dr. Jenny
    From Real Simple magazine October 2011. DH and I really enjoyed this tasty Fall side dish.
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