Friday, October 30, 2015

Roasted Parmesan Acorn Squash

This is a very simple but delicious way to prepare squash.  Even the squash haters in my family like this. I sometimes will double the amount of Parmesan cheese to make it extra cheesy.     Acorn squash is a good source of vitamin A, niacin, folate, thiamine, vitamin B-6 and is especially high in vitamin C. And this is also super easy peasy to a make.

Cut squash in half lengthwise.

Scoop out the seeds.

Slice into 3/4 inch slices

Toss squash slices with Parmesan cheese, thyme, olive oil, salt and pepper in a bowl.

Spread onto a foil lined pan.  Bake at 400 degrees until golden brown and tender, about 25 minutes.


1 comment:

  1. Well I wasn't expecting that I would be able to make this recipe work like yours. But I tried according to the steps you mentioned and I can say that it worked really well and I enjoyed it very much.


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