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?

Parmesan Roasted Acorn Squash

by CJ Huang

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

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
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:

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

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