Parmesan-Roasted Acorn Squash

parmesan-acorn-squash
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 373 mg
    • Protein 5 g
    • Carbohydrate 29 g
    • Sugar 0 g
    • Fiber 9 g
    • Iron 2 mg
    • Calcium 193 mg
  • September 2011

Ingredients

  1. Check 1 2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
  2. Check 2tablespoons olive oil
  3. Check 8 sprigs fresh thyme
  4. Check kosher salt and black pepper
  5. Check 1/4cup grated Parmesan (1 ounce)

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
  2. Roast the squash until golden brown and tender, 25 to 30 minutes.