Thursday, September 10, 2009

Roasted Acorn Squash

First, I wanted to thank you all for your feedback and announce that I've added a "printable recipe" link to my recipes so you can print them without all the pictures. Horray! All of my new posts will have the link, and I'll work on my back recipes a little at a time.

If you follow my blog you know I love to roast things, and winter squash is no exception. The main reason why I love to roast is how easy it is. You drizzle on some olive oil, sprinkle on some salt and pepper, put it in a super-hot oven, and that's it! Roasted goodness. The hard part is waiting :)

This squash makes an excellent, easy side dish.

Roasted Acorn Squash
Printable Recipe

1 acorn squash, scrubbed, halved, and seeds and strings removed
2 tablespoons olive oil
1/2-3/4 teaspoon coarse salt
fresh ground pepper to taste
shredded Parmesan or asiago cheese


Heat your oven to 425, and spray a baking dish with non-stick spray. Cut each squash half in half again, blossom-end to stem-end, and arrange the pieces in the baking dish. Drizzle or brush the squash meat with the olive oil, and then sprinkle them with the salt and pepper. Roast for 35-40 minutes or until very tender to the tines of a fork. Sprinkle with the Parmesan and enjoy! (We eat the squash with a spoon, like you would a wedge of melon.)

One squash makes 2-4 servings (although I can eat the whole thing myself)

1 comment:

  1. Mmmm I love roasted squash! Its one of my favourite Fall dishes! Yours looks incredible with the cheese on top!


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