Parmesan-Roasted Acorn Squash

Parmesan-roasted acorn squash

Autumn harvest is at its prime right now, so seize the season by trying your hand at this super easy squash recipe! This dish drew me in with its simplicity, and with just five ingredients and a sprig of patience, you too can sink your teeth into the healthy, cheesy goodness of Parmesan-Roasted Acorn Squash tonight!

Parmesan-Roasted Acorn Squash
From Real Simple. Serves a small soiree of 4.

1 2-pound acorn squash — halved, seeded, and sliced 3/4 inch thick
2 tablespoons olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan

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

Do you have a seasonal recipe that’s the bees knees?

About Julianne

Julie is a modern day Renaissance woman and die-hard bloody mary enthusiast. When she’s not sprinkling magic fairy dust onto ModCloth’s social media channels, you can find her eclectic point of view on food, fashion, music, and DIY documented here!

3 Responses to Parmesan-Roasted Acorn Squash

  1. shannon 11/09/2011 at 5:53 pm #

    That looks so delicious. I’m going to try that tonight. 🙂


  2. Lauren Helen 11/09/2011 at 7:17 pm #

    I love spaghetti-squash lasagna. It’s great and warm and comforting, perfect for a cold day, but at the same time it’s way less heavy than traditional lasagna, so you don’t feel weighed down after eating it!

  3. Sydney 11/10/2011 at 8:42 pm #

    This looks yummy and I don’t even like squash.

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