Parmesan Roasted Acorn Squash

Okay, I have to admit, I’m definitely a fan of acorn squash that’s cooked with butter and a bit of brown sugar and cinnamon; let’s face it, butter makes just about everything better. Of course, if you’re trying to eat healthy, squash that’s loaded with extra calories might not be your best option. Fortunately, this Parmesan Roasted Acorn Squash is a wonderful alternative to the added calories and fat, and it offers the perfect solution for a healthier way to prepare squash. I made this for my family a while back wondering if they would miss the butter and sugar we usually add, but to my surprise, everyone loved it! It’s actually become our new favorite way to enjoy acorn squash. Honestly, you won’t even miss the butter and sugar, it’s that delicious!

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Parmesan Roasted Acorn Squash

A savory recipe for roasted acorn squash. The squash is sliced, then roasted with olive oil, Parmesan cheese, and thyme; delicious and nutritious.

Servings

Ingredients

• 1 2-pound acorn squash
• 1/4 cup grated Parmesan cheese
• 2 Tbsp olive oil
• 1 tsp dried thyme leaves
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

Servings Ingredients 1 2-pound acorn squash 1/4 cup grated Parmesan cheese 2 Tbsp olive oil 1 tsp dried thyme leaves 1/2 tsp kosher salt, or to taste 1/4 tsp freshly ground black pepper, or to taste

Instructions

Preheat oven to 400° F.

1. Cut the acorn squash in half lengthwise; seed. Cut each half into 3/4-inch slices.
2. In a small bowl, combine the Parmesan cheese, olive oil, thyme, salt, and pepper. Place the acorn squash slices in a baking pan and add the cheese and thyme mixture. Coat each side of the squash thoroughly, then place on a sheet pan with raised sides.
3. Roast seasoned squash in the preheated oven until it is golden brown and fork tender, approximately 25 to 30 minutes.