Roasted Parmesan Acorn Squash
Butter roasted acorn squash, golden and crisp, and hinted with warm nutmeg, herbs, and parmesan.
Servings: 0
Ingredients
- 1 large acorn squash
- 2 tbsp olive oil
- ¼ tsp ground nutmeg
- 1 tbsp mixed dried herbs parsley, thyme, basil
- ⅛ tsp ground black pepper
- ¼ tsp kosher salt
- ¼ cup finely grated Parmigiano-Reggiano
- 2 tbsp butter
Instructions
- Preheat the oven to 400 F. (204 C).
- Slice the acorn squash in half lengthwise, scoop out and discard the seeds and any stringy fibers. Slice each half into ½-inch (1.27 cm) thick slices.
- In a medium bowl, add the sliced squash, olive oil, nutmeg, herbs, salt and pepper and Parmigiano. Using clean hands, mix well to coat evenly, be sure to scoop the mixture from the bottom of the bowl.
- Add the sliced squash to a baking dish with deep sides. Dot the butter into the pan around the slices.
- Bake for 20-25 minutes or until tender and the Parmigiano lightly crisps to a golden brown.
Notes
Note that the underside of the squash will caramelize nicely as it roasts on the baking dish, so don't try to over-brown the top or you'll risk burning.
Feel free to switch up the herbs to your liking, or use fresh sprigs to customize the flavor profile as desired.