Parmesan-Roasted Acorn Squash
Serves 4|
Hands-On Time:
10m
|
Total Time:
40m
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
- 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.
- Roast the squash until golden brown and tender, 25 to 30 minutes.
Nutritional Information
- Per Serving
- Calories 200
- Fat 9g
- Sat Fat 2g
- Cholesterol 5mg
- Sodium 373mg
- Protein 5g
- Carbohydrate 29g
- Sugar 0g
- Fiber 9g
- Iron 2mg
- Calcium 193mg
What does this mean? See Nutrition 101.
Quick Tip
When buying acorn squash, examine the stem carefully. If it appears moist, blackened, or at all squishy, the squash is past
its prime.
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