Parmesan Garlic Acorn Squash

Gluten-Free, Sides, Vegetables

I had this squash sitting on my cupboard for a while, knowing that time was on my side (they take forever to spoil, my kinda veggie).  My go-to for acorn squash typically involves throwing a dab of butter, brown sugar and salt into the middle of each half and roasting until done.  Now, there’s nothing wrong with that (highly recommended in fact), but I was craving a little something different.

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The combination of garlic and parmesan cheese was a perfect and simple solution to my squash dilemma.  It took minutes to prepare and was a hit at the cabin, skin and all!  I recommend eating these as soon as they come out of the oven as they lose their crispiness fairly quickly. They make an awesome snack or a great side dish!

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Ingredients:

  • 1 acorn squash, washed, cut in half and seeded
  • 1/4 c. extra virgin olive oil
  • 2/3 c. freshly grated parmesan cheese
  • 1 clove of garlic, crushed (I used 2 cloves but we like garlic… a lot)
  • 1/2 tsp. sea salt

Directions:

  1. Preheat your oven to 425F and line two baking sheets with parchment paper.
  2. Cut the squash in 1/4″ slices (keeping the skin on).
  3. Place the cut squash in a large bowl and toss with the remaining ingredients.
  4. Place the squash slices in a single layer (half on each lined baking sheet) and roast in the oven for approximately 25 minutes, until the squash is cooked and crispy.
  5. Enjoy immediately!

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