"Very simple but satisfying way to make acorn squash. This is also good with delicata squash." — stephtaylor
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1 (2 pound)
acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
grated Parmesan cheese
kosher salt, or to taste
ground black pepper, or to taste
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.
This was amazing and hubby approved, definitely a keeper!
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.
This is absolutely delicious. It was my first time making acorn squash and it will now be in the regular rotation throughout fall. I didn't change a thing. Perfect!
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.
I do not like squash, but I had an acorn squash I was asked to cook at a friend's home. Chose this recipe since it had good reviews (several people saying it didn't taste at all like squash). They were right! I will most definitely use this recipe if I need to prepare one again! The only things I might add next time is a little more olive oil and cheese.
My first time cooking acorn squash. I didn't want to try a sweet dish so opted for this more 'savory' recipe. My husband really liked it! I didn't have thyme and sprinkled a little Italian seasoning and I used a little feta cheese along with the parmesan.
Scrumptious!! I had to force myself to slow down when eating it, to savor it and make it last! The only adjustment(s) I made was, I found I had to add another 2 Tablespoons of olive oil, otherwise it was more like a paste almost to coat the squash. I had no thyme, so did without, and honestly didn't miss it. I have the other half for another meal or to puree for an awesome soup base!
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Roasted Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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