If you’re searching for a last minute addition to your Thanksgiving (or Hanukkah) table, look no further than this recipe. Most of the time when people talk about eating acorn squash, they’re talking about eating it roasted with butter and brown sugar … resulting in a sweet concoction that closely resembles the taste of sweet potato casserole: sweet, sweet, sweet.
I prefer savory things (unless it’s chocolate … or pie … or well, dessert in general), especially where my veggies are concerned. And bacon; candied bacon boggles my brain. Anyway – what makes this squash so great is how the Parmesan cheese crisps up in the oven, giving a bit of delightful crunch as you bite into a piece.
Great all on its own, or as the perfect side to a meal – this squash is sure to please!
Parmesan & Thyme Roasted Acorn Squash
originally from Real Simple
Ingredients:
1 acorn squash; halved, seeded and sliced into 3/4 inch pieces
2 TBSP EVOO
8 sprigs fresh thyme; or 1/2 tsp ground thyme
kosher salt and black pepper
1/4 cup grated parmesan cheese
Directions:
- Heat 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.
Gobble, Gobble, Happy Eating!
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