This is a wonderful recipe for acorn squash that I found on Do It Delicious. I made the recipe and it was really wonderful, kudos to them for doing acorn squash differently. Here is the link to the original recipe: Roasted Parmesan Acorn Squash. I changed it up a little bit for my roasted acorn squash, I only used less pepper and added extra parmesan to the recipe.
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Parmesan Crisp Acorn Squash
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Instructions
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Wash and dry acorn squash thoroughly
Cut squash in half, from stem to the bottom. Scoop out seeds and any strings.
Lay squash cut side down. Trim the top and bottom ends off and then cut 1/2 - 3/4 inch slices, they should look like little crescent moons
Lay slices in the casserole dish and spray the whole thing with olive oil, then season with half the salt, pepper and parmesan cheese. Turn the pieces over and repeat
Bake for 35- 40 minutes. Cook one side only, do not flip them over Cook until fork tender
Recipe Notes
It is more than ok to have extra parmesan cheese on the bottom of the casserole dish in this recipe, it will turn into little parmesan crisps in between the slices of squash which is super delicious and adds a little extra crunch.
This needs to be served immediately, you can cook the squash while the turkey is resting and being carved.
This Roasted Acorn Squash recipe is: Gluten Free, Vegetarian and Dairy Free and Vegan with omissions.
