Parmesan Roasted Acorn Squash | Morsels of Life

Pages

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.

Jump to Recipe   Print Recipe

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 Morsels of Life | CJ Huang
Acorn squash, covered with garlicky Parmesan cheese and roasted to perfection.

 
Prep time:
Cook time:
Total time:
Servings: 5
Cuisine: American
Category: sides

 

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).

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): 80 ・ Sodium (mg): 160 ・ Fat (g): 2.5 ・ Protein (g): 5 ・ Carbs (g): 10 ・ Fiber (g): 2
Nutritional values are estimates only. See our full nutrition disclosure here.

Methods with Images:

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).

10 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

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

      Delete
  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!

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

      Delete
  3. 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.

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

      Delete
  4. Looks like a great recipe, and I am glad for the tip on getting the parm to stick! Thanks for sharing with Fiesta Friday.

    ReplyDelete
  5. You know, I've never thought of cooking squash with parmesan cheese. I'll have to give this a try! Thanks for sharing at The Homestead Blog Hop!

    ReplyDelete
    Replies
    1. I love the savoryness it adds to the squash. :) Hope you enjoy it too!

      Delete