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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?
That looks so delicious. I’m going to try that tonight. 🙂
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!
This looks yummy and I don’t even like squash.
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