Roasted Acorn Squash
Roasted Acorn Squash is a delicious way to eat fresh acorn squash. Brush sliced acorn squash with olive oil, herbs, and spices before roasting in a hot oven. Shredded Parmesan cheese adds a salty savory flavor.
Ingredients
- 1 large acorn squash (outside scrubbed clean)
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon fresh thyme leaves (stripped from stems or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 2 tablespoons shredded Parmesan
Instructions
- Preheat the oven to 400 F. degrees.
- Wash the outside of the acorn squash under cold running water.
- With a sharp knife carefully cut the acorn squash in half vertically.
- Using a metal tablespoon scrape the fibers and seeds from the cavity of the acorn squash.
- Use the sharp knife to slice each half of the acorn squash into 1 inch thick slices.
- Arrange the acorn squash slices on a cookie sheet in a single layer.
- In a small mixing bowl mix the olive oil, chopped garlic, thyme, salt, and pepper.
- Using a basting brush, brush the olive oil and spices over both sides of the sliced acorn squash.
- Sprinkle the top of each acorn squash slice with the shredded cheese.
- Place the cookie sheet in the oven and roast for 20 to 25 minutes or until the squash is fork tender and the cheese has melted.
Nutrition
Calories: 118kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 334mgPotassium: 387mgFiber: 2gSugar: 1gVitamin A: 474IUVitamin C: 14mgCalcium: 72mgIron: 1mg
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