Savory Roasted Acorn Squash
Savory Roasted Acorn Squash with Parmesan Cheese.
Servings: 4
Calories: 106kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 18 ounces acorn squash one small acorn squash, skin removed
- 1 tbsp olive oil extra virgin
- 1 tsp basil dried
- 1/4 cup parmesan cheese shredded
- salt pinch
- pepper pinch
Instructions
Peeling Acorn Squash
- Take a fork and pierce skin of acorn squash; working around entire squash.
- Place squash on a microwave plate and heat on high for 3 minutes. Rotate squash and continue heating for 3 minutes. Remove squash from microwave and let cool.
- Take sharp knife and carefully cut acorn squash inhalf. Use a metal spoon scrap and remove seeds. Discard seeds.
- Slice squash into 1-inch slices. Peel the skin from the squash slices with a sharp knife. If you prefer, leave skin in place. The squash skin is eatable.
Roasting Squash
- Heat oven to 475°F. Place shoneet of parchment paper in bottom of baking sheet.
- Place the squash slices on the parchment. Drizzle with olive oil and season with salt and pepper. Sprinkle with Basil.
- Roast for 15 minutes and then rotate slices to the uncooked side up. Sprinke the slices with shredded Parmesan Cheese and roast for an additional 10-15 minutes until fork tender.
- Serve and enjoy.