Parmesan Roasted Acorn Squash

I've been having fun testing out new recipes for potential vegetable side dishes to bring to our family Thanksgiving dinner at my parents' house. Roasted acorn squash tasted delicious with thyme and a sprinkle of Parmesan cheese on top and since I am a savory-loving gal, I liked that it was not a sweet like most recipes that call for maple syrup or brown sugar. Although these little squash bites are super yummy, they are kind of a pain to eat because you have to carve the skin off each piece as you eat it. Therefore, this dish will not be making it to Thanksgiving, but I will definitely make it again at home!

Parmesan Roasted Acorn Squash

1 acorn squash
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1/4 grated Parmesan cheese

Heat oven to 400°. Slice squash in half from stem to bottom, scoop out seeds and slice into half moons. Toss the squash with oil, thyme, salt and pepper. Sprinkle with Parmesan cheese.

Roast until golden brown and tender, 25-30 minutes.

Recipe from Real Simple

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