Parmesan Roasted Acorn Squash | Morsels of Life

Parmesan Roasted Acorn Squash

Acorn squash, covered with garlicky Parmesan cheese and roasted to perfection.

Morsels of Life - Parmesan Roasted Acorn Squash - Acorn squash, covered with garlicky Parmesan cheese and roasted to perfection.

We needed another side, and I wanted something with little prep work. Fortunately for me, I'd found this recipe from Loving and Learning on the High Plains. I also had some acorn squash. I usually try not to get acorn squash since it has all those ridges! Sure they look pretty, but they take a bit of time to work around. Fortunately (or unfortunately), I didn't think about the ridges until too late. And as they say, "in for a penny, in for a pound," right? Once you get the acorn squash peeled, you'll want to spray it with a bit of oil. I thought the moisture from the squash would be enough to get the cheese to stick. Unfortunately, it's not quite enough. I just gave it a quick spray with the Misto. After you've given the squash a quick spray, just dip it in the cheese. I added a bit of garlic powder for extra flavor too.

Which foods do you tend to avoid just because they take too long to prepare?


by
Acorn squash, covered with garlicky Parmesan cheese and roasted to perfection.

Prep time:
Cook time:
Total time:
Yield: 4 - 6 servings

Materials:

Mass Weight Volume Number Material Notes
1 acorn squash, peeled and sliced
1/2 cup Parmesan cheese, grated and crumbled
1 tablespoon garlic powder


Methods:

Morsels of Life - Parmesan Roasted Acorn Squash Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Parmesan Roasted Acorn Squash Step 2 - Combine garlic powder and Parmesan cheese. 2. Combine garlic powder and Parmesan cheese.
Morsels of Life - Parmesan Roasted Acorn Squash Step 3 - Spray a bit of oil on the acorn squash. 3. Spray a bit of oil on the acorn squash.
Morsels of Life - Parmesan Roasted Acorn Squash Step 4 - Dip squash in cheese and garlic mixture. Roast at 400F for 30 minutes (or until done). 4. Dip squash in cheese and garlic mixture. Roast at 400F for 30 minutes (or until done).

Linked to: Hearth and Soul, Fabulous Party, Full Plate Thursday, Artsy Fartsy Party, Super Fabulous Friday, Fiesta Friday, Tuesdays at Our Home, Inspire Me Monday, Your Whims Wednesday, Homestead Blog Hop, Artsy Fartsy Party, Friendship Friday, BFF Open House, Super Fabulous, Saturday Sparks, Fiesta Friday, Handmade and Otherwise, Meal Plan Monday,

9 comments:

  1. Great combo. I am more in the category of cut it in half and not peel but good for you for working through it!!

    Thanks for sharing with us at Fiesta Friday!

    Mollie

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    Replies
    1. What a great idea! I might just start doing that instead of peeling it. So much more efficient. :)

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  2. Yum! I wasn't sure if I would like Parmesan and acorn squash together the first time I had it, but it is super delicious!

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    Replies
    1. Same here! That sweet and savory really goes well together. :)

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  3. Thank you for sharing at the Fabulous Friday Linky Party CJ! Have a great week!

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  4. Acorn squash is one I yet to try - we're a bit addicted to Kabocha at the minute having only just discovered it! I've not tried roasting any squash with anything other than salt and pepper, or cinnamon and nutmeg so this is certainly something for us to try! Thanks for sharing it at Fiesta Friday.

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    Replies
    1. I can definitely see why! Kabocha is definitely my favorite. Cinnamon and nutmeg sounds like a fun way to switch it up. :)

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  5. What a great recipe for roasted acorn squash, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

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