Garlic Parmesan Roasted Acorn Squash

Garlic Parmesan Roasted Acorn Squash

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Serves: 4

• 1 large acorn squash, sliced into 1/2 inch thick wedges
• 4 garlic cloves, chopped
• a few sprigs of fresh thyme (or a pinch of dried thyme)
• a few sprigs of fresh rosemary (or a pinch of dried)
• salt and pepper to taste
• olive oil
• plenty of freshly grated parmesan cheese

1. Preheat the oven to 425F.
2. On a rimmed baking sheet toss the squash (seeds and all) with the garlic, herbs, salt and pepper and drizzle with plenty of olive oil. Place in the oven and roast until the squash is fork tender and the seeds are browning up, about 25-30 minutes. Flip the squash halfway through cooking and at this time sprinkle on the parmesan cheese.
3. Remove the squash from the oven and if desired sprinkle on a little more parmesan cheese for good measure.

Notes

*If the squash cooks up faster than some of the seeds remove the squash from the oven and place the seeds back in to cook until desired doneness

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.