I don’t know if this is weird, but I’d never had acorn squash before I made this. In fact, I’m not even sure what prompted me to pick one up at Trader Joe’s last week. But it was just sitting there all cute and bumpy and green and orange, and I just had to have it.
My first thought was roasting it, and after perusing some recipes, I definitely knew that was the right choice. But rather than just roasting the halves, I found this delightful recipe that called for slicing it up (cuts down on baking time), tossing with some oil, salt, & pepper (as you do), and sprinkling with some fresh thyme and parmesan.
Heat oven to 400 F. Line a rimmed baking sheet with foil.
Cut the squash in half and scoop out the seeds and guts. Slice in even 1/4-inch pieces.
Toss the squash with the oil, salt, pepper, and thyme, and spread out on the baking sheet so they don’t touch (if they do touch, they’ll just be soggier).
Sprinkle with the parmesan.
Roast for about 20-30 minutes, until they’re golden brown and tender. Serve right away, though they do reheat quite well.
Parmesan Roasted Acorn Squash
- 1 2-pound acorn or delicata squash, halved, seeded & sliced 3/4″ thick
- 2 tablespoons of olive oil
- 8 sprigs of fresh thyme, chopped fine
- Freshly-ground sea salt and black pepper
- 1/4 cup of fresh-grated parmesan cheese
Heat oven to 400 F. Line a rimmed baking sheet with foil. Toss the squash with the oil, salt, pepper, and thyme, and spread out on the baking sheet so (if possible) they don’t touch. Sprinkle with the parmesan. Roast until golden brown and tender, about 20-30 minutes (it’ll depend on your oven).
Original recipe here