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Tuesday
Oct182011

Parmesan Roasted Acorn Squash


We like squash.  In the fall and winter, I love to get acorn squash and roast it with brown sugar and butter.  However, I always welcome new methods for preparing acorn squash, especially when they tend to be more savory than sweet.  I found this recipe from Noble Pig, originally from Real Simple, and gave it a try this past week.  By slicing the squash, it took less time to roast than when I only halve it, which made it a week-night friendly side dish.  This was such a simple and delicious way to prepare squash.  I'm so glad that it is only the beginning of the fall season, because I look forward to making this again and again!

1 (2 pound) Acorn or Delicata Squash, halved, seeded, and sliced 3/4 inch thick
2 tablespoons Olive Oil
8 Sprigs of Fresh Thyme (I used a few pinches of dried)
Salt & Pepper
1/4 cup Parmesan Cheese, grated

On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoons pepper.  Sprinkle the top with the parmesan.  Roast the squash at 400 degrees for 20-30 minutes, until the squash is golden brown and tender.

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