Roasted Acorn Squash

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Savory roasted acorn squash with Parmesan cheese is light and
flavorful side and can even give you an option for french fries.

Most recipes for acorn squash are prepared with brown sugar and dessert spices.

This roasted acorn squash recipe is savory and simple with a drizzle of olive oil, and basil seasoned with salt and pepper. Roast squash at 475 degrees for 20 minutes and turn, roast an additional 10 minutes until fork-tender.

Peeling an Acorn Squash

If you have ever tried to make a recipe with acorn squash then you know how hard its skin is. I have an easy way to make peeling the squash easier.

Simply prick the skin of the squash several times on all sides of the squash. Place the squash in the microwave on a microwave safe plate and cook on high for 3 minutes. Rotate the squash and cook for 3 more minutes.

Remove from the microwave and let cool. Cut squash in half with a sharp knife. Scrap our seeds and other debris. Slice each side into 1 in strips. Carefully trim the skin from the outside of the squash. It should be easy to remove the skin.

Knife Safety 1

Remember when useing a knife to:

1. Pick up the knife by its handle.
2. Only cut on a clear and flat surface.
3. Cut food away from you.
4. Keep your fingers clear when cutting and chopping food.
5. Clean and store knives properly when finished.