Parmesan Roasted Acorn Squash

30 Oct

Mmmm. I love love LOVE fall with its squash and its pumpkin ales and its crispness. On Sat, it got down to the high 50s in Houston here, and my toes froze at the Halloween 5K. But I knew that I was ready for squash again.

For dinner tonight, we made a variation on Noble Pig’s recipe, which is itself adapted from Real Simple.

1 medium acorn, halved, seeded & sliced 3/4″ thick
2 Tablespoons olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan cheese

Heat oven to 400o F. On a rimmed baking sheet, toss the squash with the oil, thyme, plenty of salt and pepper to taste. Sprinkle with the Parmesan, especially on the top.

Roast the squash until golden brown and tender, 20-30 minutes. Will depend on your oven.

We served it over a simple fall salad of greens, chopped red cabbage, cuke, and red pepper, and sliced grapes and cherry tomatoes. Delicious!

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