Parmesan Roasted Acorn Squash

Name: Parmesan Roasted Acorn Squash
Yield: 1 servings
Ingredients: 1/2 acorn squash (halved lengthwise, seeded and sliced into 3/4 inch pieces (yes, the peel is edible)); 1/4 cup parmesan cheese (grated; divided use); 1 tbsp olive oil; 1/4 tsp salt; 1/8 tsp black pepper; 1/8 tsp paprika

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This is such a simple, yet so savory, and delicious way to prepare acorn squash. It is a wonderful side dish for Thanksgiving but is a hit with most any meal!

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Servings

1 Serving

Cal

309 kcal

Protein

11g

Carbs

24g

Fat

21g

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No. of Servings

Ingredients

0.5 acorn squash (halved lengthwise, seeded and sliced into 3/4 inch pieces (yes, the peel is edible))
0.25 cup parmesan cheese (grated; divided use)
1 tbsp olive oil
0.25 tsp salt
0.13 tsp black pepper
0.13 tsp paprika

Instructions

Preheat oven to 400º.
Toss the sliced squash with the olive oil and salt and pepper until well coated. Place on a baking sheet in a single layer. Sprinkle evenly with the paprika and half the grated parmesan cheese.
Roast in the oven for about 25 minutes or until soft and golden brown. Sprinkle the squash evenly with the remaining shredded parmesan and return it to the oven for a couple of minutes or until the cheese is melted.