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