Parmesan-Roasted Acorn Squash

Parmesan-Roasted Acorn Squash
Lisa Hubbard
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Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
2
tablespoons
olive oil
8
sprigs fresh thyme
kosher salt and black pepper
1/4
cup
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.
Sara Quessenberry and Kate Merker
September 2011

Nutritional Information

  • Per Serving
  • Calories 200
  • 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
What does this mean? See Nutrition 101.

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