Round out a fall or winter meal with tender slices of this Garlic Parmesan-Crusted Roasted Acorn Squash. Add fresh herbs to make this tasty side dish.
Course Vegetable Side Dish
Cuisine American, Canadian, Italian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Flavour & Savour
12 lbacorn squash,(or two 1 lb acorn squash)
2tbspolive oil,extra virgin
¼cupParmesan cheese,finely grated (or more)
½tspblack pepper,freshly ground
4sprigsfresh rosemary, thyme or sage,or 2 tsp dried herbs
½tspdried red pepper flakes,optional
Heat oven to 400°F.
Wash squash and slice off the ends. Cut in half from stem end to tip. Remove the seeds with a spoon and either save for roasting or add to your compost. Lay halves cut side down on cutting board and slice crosswise into ¾ inch slices.
In a large bowl, toss squash slices with olive oil, garlic, Parmesan, salt and pepper, and one of the sprigs of fresh rosemary, finely chopped.
Heat baking sheet in oven for 5 minutes. Remove and arrange squash slices so they are not touching each other. Return to oven and roast for 20 minutes.
If desired, put the sheet under the broiler for 2 - 4 minutes, to crisp edges. Watch carefully to prevent burning. Serve garnished with fresh rosemary sprigs or other fresh herbs.