So this is a super easy and healthy recipe that is a good accompaniment to almost any protein (except maybe fish but hey, its your food so make it your own!). Don’t stress that you missed a step here, you don’t peel the squash because the skin is perfectly edible and delicious just make sure to wash it really well before you cut it.
Here is all you need:
1 acorn squash
1/2 tbsp butter (melted)
1/2 tbsp olive oil or avocado oil
1/2 cup Parmesan (grated or shredded, please no green can Parmesan-ish stuff)
1 tbsp Italian seasoning
2 cloves of garlic (minced)
Pinch of salt and pepper
Note: You can use any type of herb but I really like the Italian seasoning for this dish but use your fave!
Slice the squash through both ends (so, essentially, you will be cutting the stem end in half) and clean out the seeds; slice in 1/4 inch slices (just make sure they aren’t too thin). Arrange the slices on a lined baking sheet and combine all other ingredients in a small bowl, cover each piece with the mixture. This is like Goldilocks, it could be too much, too little or just right depending on the size of your squash. Don’t sweat it, just make more if you need to but don’t “over coat” if you have too much.
Bake in a 400 degree oven for 25 minutes unless you don’t have two ovens and are cooking with the chicken. I didn’t want to bother with heating the second oven so I just placed in the same oven with the chicken at 425 and cooked for ~20 minutes and it was perfect. You have options here.
You want the cheese mixture to form a “crust” of sorts on the squash and the squash to be cooked through (just pierce it with a fork). Enjoy!!
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