Daylight savings is next week, so that means spring is coming! Summer vegetables are coming so I had to savor the last of the squashes. Acorn squash is one of my favorites. It’s naturally sweet and has a great texture for roasting or soups.
Ingredients
Acorn squash – You can eat the skin of the acorn squash, but you don’t have to. I like to leave mine on as an option if anyone wants to try it, but they are more than welcome to eat around it. Leaving the skin on also makes it easier when chopping it up. You can also try this recipe with other squashes like butternut, delicate, or even kabocha.
Parmesan/rosemary – Feel free to switch up the toppings! I even like a goat cheese and thyme or honey and basil. If you’re a purist, leave out the toppings and stick with the salt and pepper.
Rosemary Parmesan Roasted Acorn Squash
Ingredients
- 1 acorn squash
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- parmesan
- rosemary
Instructions
- Cut your acorn squash in half and scoop out the seeds.
- Cut off the top and bottom of the squash.
- Cut the acorn squash into spears, approximately 1-2" thick.
- Lay cut acorn squash on a sheet tray.
- Drizzle with olive oil, 1 tsp of salt, and 1 tsp of pepper. Add more to taste.
- Mix acorn squash so all the slices are evenly covered in oil, salt, and pepper. Lay acorn squash flat on the baking sheet.
- Bake in the oven at 350F for 30 minutes.
- Remove from the oven and sprinkle with parmesan and rosemary. If you're switching up the toppings, add them, and then serve!
Grab a dessert by making Crispy Gooey Chocolate Chip Cookies or Pumpkin Pull Apart Bread.
Looking for a another side dish? Try Honey Balsamic Roasted Brussels Sprouts.