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Recipe: Parmesan-roasted acorn squash

I have a hard time resisting the winter squash that's filling up farmers' markets in our area these days. Now I have a new way to fix it.

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Sarah Lindenfeld Hall

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.


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