Parmesan-Thyme Roasted Acorn Squash
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1 hour 15 min @ 400 |
| Source | Fine Cooking |
| Yield / serves | 4 servings |
| Rating | (unrated)
Recommended by Dara Moskowitz Grumdahl |
Ingredients
- 2 acorn squash (about 2.5 lb.)
- 1/2 tsp. coarse salt
- 1/4 c olive oil
- 2 T freshly grated Parmesan
- 1/2 t chopped fresh thyme
Preparation
Heat the oven to 400°F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.
Set the squash halves on the prepared baking sheet and drizzle the olive oil all over. Sprinkle with the salt. Sprinkle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there).
Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.
