If you are looking for a quick vegetable side dish, acorn squash are wonderfully easy to prepare. You just cut them in half, scoop out the seeds, and season them however you choose. I like to sprinkle my squash with Parmesan, thyme, and black pepper, but you can use any other cheese or herb mix. You can also use a bit of maple syrup if you are looking for a sweeter side dish. The hardest part of this dish is cutting the squash in half, so make sure you have a sharp knife. I find it is easiest to cut off the tips of the squash at each end. Having a flat surface at each end will help balance the squash and will make cutting the squash much easier. When you are choosing squash, select ones that are heavy for their size and have a hard, deep coloured rind free of blemishes and bruises. Winter squash do not require refrigeration and can be kept in a cool, dark place for a month or so.
* Acorn squash are a good source of iron, riboflavin and vitamins A and C.
Parmesan-Roasted Acorn Squash
- 1 2 lb acorn squash; halved, seeded, and sliced into 3/4 inch pieces
- 2 tbsp olive oil
- 8 sprigs of fresh thyme (or other herb)
- 1/4 tsp black pepper
- 1/4 cup Parmesan, grated
- Heat oven to 400° F. Prepare a rimmed baking dish.
- In a bowl, toss the squash with the oil, thyme, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
- Place squash into baking dish
- Roast the squash until golden brown and tender, 25 to 30 minutes. When cooked, squash should be easily pierced with a fork and should pull away easily from the skin.