I visited my parents a few days ago and came home with four acorn squash. I’ve had my eyes on a couple different ways of preparing squash, so this was a perfect opportunity to actually try them! First up: oven roasted! This was the first time I’ve baked squash in slices, and I can say that it seemed to cook thoroughly faster. I liked the mildness of the seasonings (as opposed to butter/sugar/brown sugar) because you get so much more of the squash flavor. Delicious!
- Cut the squash in half lengthwise. Using a spoon, scoop out the pulp and seeds; it’s okay if some of the stringy part is still there! Slice the halves in slices of about 1/2 in thickness.
- Mix oil, salt and pepper in a very small bowl (or just use a measuring cup). You can adjust the salt and pepper to taste.
- Brush the oil mixture over both sides of the squash and place on a greased baking sheet.
- Sprinkle with half of the parmesan.
- Bake at 425 for 25 minutes, then flip the squash slices, sprinkle with remaining parmesan, and bake for an additional 10-15 minutes. Baking time will vary with thickness of slices.