Acorn squash wasn't part of my meal plan this week, but I couldn't resist picking up a couple at the State Farmers' Market over the weekend.
I came home with plans to roast them, slather it with butter and mash it all up with some brown sugar and maybe a little apple cider. Then I remembered my kids aren't big fans of mashed foods and figured that maybe I should try and switch it up.
Luckily, my mother-in-law brought a copy of the current Real Simple magazine, which includes a spread on squashes dishes, on a recent visit. It included this yummy and very easy recipe for Parmesan-roasted acorn squash.
So I put away my butter and sugar and reached for the Parmesan and olive oil instead.
Parmesan-roasted acorn squash from Real Simple
- 1 2-pound acorn - 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
Heat oven to 400° F. On a baking sheet, toss the squash with the oil, thyme, salt and pepper. Sprinkle with the cheese. Roast the squash until golden brown and tender, 25 to 30 minutes. Serves 4.