Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
stephtaylor
Recipe by  stephtaylor

“Very simple but satisfying way to make acorn squash. This is also good with delicata squash.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

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Reviews (16)

Rate This Recipe
mj
8

mj

I don't write a lot of reviews and I have been on allrecipes for years. However, I HAD to rate this because my husband hates squash but he absolutely loved this! At one point he even said he couldn't believe he was actually eating squash! I followed the recipe as stated, except I don't own a jelly-roll pan, so I baked them on a cookie sheet lined (shiny side up) with heavy duty tin-foil and sprayed a generous amount of PAM cooking spray. (Emphasis on the "PAM" because I have found that off brand doesn't work as well for me.) I also didn't have any fresh thyme. So I just used a tsp or two of dried. The amount of salt, pepper, and parm was perfect. Baked 15 minutes on one side, flipped them over and baked them another 15 minutes. SO delicious.

Debbie Gibson
3

Debbie Gibson

Both my husband and I decided this is probably the only way we want acorn squash. I followed the recipe to the letter and it was delicious.

Muriel Puce
2

Muriel Puce

Quick, easy, tasty. I had always eaten winter squash by scooping the cooked flesh out of the rind, so I was confused about how one would eat this. If anybody else is wondering: You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Baked Acorn Squash with Apricot Preserves

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