Parmesan Herb Roasted Acorn Squash – I had originally bought the acorn squash to use as decoration for Halloween and Thanksgiving, but hubby pointed out that it came from a refrigerated section of the produce department. I guess I have to cook it then. I popped the cap off a beer, put on some Louis Capaldi, and searched for a roasted acorn squash recipe. The very first result was “Perfect Roasted Acorn Squash Recipe” by Cookie and Kale. I hate Kale, but gosh darn it if I don’t love me some cookies!
- 2 Acorn Squash
- 1/4 cup extra virgin olive oil
- 1 cup finely grated Parmesan cheese
- 1 teaspoon kosher salt (I used regular table salt)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Preheat the oven to 425
Say a prayer, keep your fingers out of the way, and slice the top and bottom off the acorn squash. Can we all agree that is the hardest thing to do? Good golly. Once you have done that, clean out the guts and seeds and slice the squash into 1 inch thick pieces.
In a large bowl mix the herbs, olive oil, and cheese. Once it is nicely mixed, add the squash. I have a lid for my bowl, so I secured the lid, and walked around the house shaking it and singing along to Louis Capaldi’s “Someone You Loved” After a few verses the squash was nicely coated
Next spread the coated squash on a parchment paper lined cookie pan. I sprinkled the leftover cheese and herb mix over the squash, and popped it in the oven.
Now back to Louis Capaldi.
On Cookie and Kale’s website it said to cook for 20 to 25 minutes. I ended up cooking it for 40 minutes total. I may have cut it much thicker than they did.
OH MY GOLLY!!! IT IS SO PRETTY!!!!!!
Okay… that was DELICIOUS!! It was also extremely easy, so I will be cooking that again.