Roasted Acorn Squash

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!

  • 1 Acorn squash
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp parmesan
  1. 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.
  2. 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.
  3. Brush the oil mixture over both sides of the squash and place on a greased baking sheet.
  4. Sprinkle with half of the parmesan.
  5. 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.

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