Parmesan-Roasted Acorn Squash
Serves 4|
Hands-On Time:
|
Total Time:
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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