We like squash. In the fall and winter, I love to get acorn squash and roast it with brown sugar and butter. However, I always welcome new methods for preparing acorn squash, especially when they tend to be more savory than sweet. I found this recipe from Noble Pig
, originally from Real Simple
, and gave it a try this past week. By slicing the squash, it took less time to roast than when I only halve it, which made it a week-night friendly side dish. This was such a simple and delicious way to prepare squash. I'm so glad that it is only the beginning of the fall season, because I look forward to making this again and again!
1 (2 pound) Acorn or Delicata Squash, halved, seeded, and sliced 3/4 inch thick
2 tablespoons Olive Oil
8 Sprigs of Fresh Thyme (I used a few pinches of dried)
Salt & Pepper
1/4 cup Parmesan Cheese, grated
On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoons pepper. Sprinkle the top with the parmesan. Roast the squash at 400 degrees for 20-30 minutes, until the squash is golden brown and tender.