Garlic Parmesan Roasted Acorn Squash Recipe
When fall rolls around I always take advantage of the availability of fresh squash of all types.It has to be my favorite vegetable (actually squash is a fruit, but most of us consider it a vegetable).
This is a very easy and delicious way to make acorn squash. The parmesan perfectly compliments the flavor of the squash. The garlic is optional, but I feel it completes the taste. The recipe calls for thyme, but rosemary or sage – or a blend of the three – works well too.
How to choose the best acorn squash:
Look for acorn squash where the rind is mostly green. If it has too much orange it might be overripe and could be stringy. Make sure there are no soft spots on the rind and it should be free of cracks. If it is too shiny it may have been picked too early and won’t be as flavorful.
On preparing the squash, leave the skin on when slicing and roasting it. It’s edible. If you don’t like the skin on it you can easily separate the meat from the skin after it’s been cooked.
- 1 2 lb acorn squash
- 2 tbsp olive oil extra virgin
- 4 cloves garlic minced
- 1/4 to 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp coarse ground black pepper
- 4 sprigs fresh thyme
- Preheat oven to 400°F.
- Wash squash. Slice off each end. Cut in half from stem end to tip. Scoop seed out and slice crosswise into 3/4 inch slices.
- In a large bowl or plastic bag, toss squash slices with olive oil, garlic, parmesan, salt, pepper, and one of the sprigs of thyme, finely chopped.
- For crispy edges, heat baking pan in oven for 5 minutes before adding squash. Remove and arrange squash slices so they are not touching each other.
- Return to oven and roast for 20 minutes.
You can make the edges a bit crispier by placing pan under broiler for 1 or 2 minutes after roasting.
- Garnish with fresh thyme sprigs or other fresh herbs.
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