All squash haters unite! I will be the first to say I’m not a fan of squash. It’s too sweet to be considered savory, and the texture is too mushy to enjoy more than a few bites. If you feel this way too, then you might really enjoy this recipe. My roasty toasty parmesan acorn squash is not only cute, but really delicious.
Okay, look at the shape of these things, like little decorative flowers. They’re a gorgeous accompaniment to your favorite chicken recipe, and even taste great topping a fall inspired salad. I think that’s what first drew me to wanting to make these. I saw a picture of this unique shape in a magazine and I knew I had to try it.
When researching about acorn squash, I noticed that all of the recipes were sweet, playing on the natural sugars… I, on the other hand, wanted to try something savory. The parmesan adds a salty and nutty flavor, along with a nice brown crust on top. It helps balance out the sweet notes of the squash, and in my option, makes it taste WAY better than it’s sweeter recipe counterparts.
Side dishes are always a hard one for me to find. Plain old green beans and asparagus are just not exciting anymore! I like that this parmesan acorn squash is a little different, and makes me feel proud that I’m still eating a good vegetable. Acorn squash is full of fiber and magnesium, which are two things I’m always looking to get more of in my diet.
Lastly, I know you want to ask me about the skin. Yes– it’s totally edible when cooked properly. Bon Apetit has a great article on which squash skins are edible, and which are not! Just make sure you give your squash a good wash and scrub before cooking, as it’s likely it will have a light layer of wax on the outside (most grocery store fruits and veggies do). As a result, the skin adds a much needed textural element to what could have ended up as a rather plain texture profile. Plus, it’s such a pretty color!
Planning on trying this recipe yourself? If so, drop a comment below or on my Instagram to tell me how your roasted parmesan squash turned out.
Roasty Toasty Parmesan Acorn Squash
Ingredients
- 1 acorn squash medium
- 2 tbsp olive oil
- 1 ½ tsp grated parmesan
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper or a silicon baking mat.
- Cut off both ends of the acorn squash and discard. Then, cut squash in half, lengthwise and scoop out and discard seeds from the center.
- Lay each half of the acorn squash flat side down, and slice into 1 inch pieces, so they look like little flowers. Arrange on your baking sheet.
- In a separate bowl, mix together the remainder of the ingredients.
- With a basting brush or a spoon, coat each side of your acorn squash slices with the olive oil mixture.
- Place into the oven and bake for 40-45 minutes, or until fork tender and caramelized. No need to flip during cooking.
- Serve alongside your favorite fall dish and enjoy!
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