Monday, October 31, 2011

Parmesan-Roasted Acorn Squash

This super easy recipe is from Real Simple. It was a great side dish (though it can be made into a light lunch). You can choose to peel the squash or not: while it is quite good either way, I found that I preferred it peeled, while the Engineer actually enjoyed the peel. I used an acorn squash, but I’m sure this recipe would be good with other types of squash too (though in that case, it probably is better to peel them). This recipe made the Engineer say that even though he was apprehensive whenever I serve squash, he realized that he always ends up liking it! This recipe makes about 4 servings (I used it as a side to roast duck with Simon Turcotte’s cranberry and Sichuan pepper jam).

1 2-lb acorn or delicata squash—halved, seeded, and sliced ¾ inch thick
2 Tbsp olive oil
8 sprigs fresh thyme
kosher salt and black pepper
¼ cup grated Parmesan (1 oz)

Preheat oven to 400 °F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.




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