Roasted Parmesan Acorn Squash
Prep time: 10 minutes
Total time: 50 minutes
Serves 4
Acorn squash isn’t just for decoration anymore! Our step-by-step photos will teach you how to select, cut and prepare this winter squash. You won't believe how easy and delicious this recipe is and it only requires a few ingredients.
ingredients
- cooking spray
- 1
- acorn squash (about 2 pounds)
- 2 tablespoons
- olive oil
- ½ teaspoon
- kosher salt
- ½ teaspoon
- freshly ground black pepper
- ¼ cup
- grated Parmesan (1 ounce)
directions
Heat the oven (with oven rack in the middle) to 425°F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to prevent the squash from rolling when you halve it.
Trim the ends of the squash and cut it in half (lengthwise) from stem to opposite end. Scoop out the seeds and pulp. Slice into ¾-inch thick half moons.
On the pan, drizzle the squash with the oil and rub to coat evenly. Season with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper (6 turns on pepper mill) and sprinkle with 2 tablespoons of the Parmesan. Turn the squash over and repeat with the remaining ¼ teaspoon salt, 1/10 teaspoon pepper and 2 tablespoons Parmesan.
Roast, without turning, until the squash are golden brown and tender, 35 to 40 minutes.
helpful hints
- Buy squash that has dark green skin with some orange and is without soft spots
- Be sure to use a very sharp chef’s knife to cut into the squash
- The skin of the squash is perfectly edible (and delicious!)
- Store acorn squash in a cool dark place (like your pantry)
tools needed
Chef’s knife, cutting board, spoon, rimmed sheet pan, measuring spoons, measuring cups, metal spatula
