Parmesan Baked Acorn Squash Food

CREAMY PARMESAN BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Place squash cut side up on a large, rimmed baking sheet and season with salt and pepper.
• Divide cream and thyme evenly among squash halves.
• Bake until squash is tender when pierced with a sharp knife, 35 to 40 minutes. Remove from oven and sprinkle with Parmesan cheese.
• Bake an additional 10 minutes, or until cheese is melted and golden.

HERB ROASTED PARMESAN ACORN SQUASH

Steps:

• Preheat oven to 400℉.
• Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
• In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
• Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
• Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.

ROASTED ACORN SQUASH WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
• Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

PARMESAN ACORN SQUASH

Steps:

• Cut squashes in half, remove seeds, place in baking dish with 1/2" water and bake cut side down in 350° oven 1 hour (remove sooner if soft).
• Criss-cross cut pulp; sprinkle with salt and pepper, top with parmesan and dot with butter.
• Drain water from baking dish.
• Return squash to oven, face up; broil just long enough to melt butter and lightly brown cheese.

PARMESAN BAKED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Cut acorn squash in half lengthwise. Scoop out seeds and cut squash into 1-inch slices.
• Place squash in a large bowl and add remaining ingredients. Toss well to combine.
• Spread squash onto a large sheet pan and roast 25-30 minutes or until tender.
• Garnish with fresh herbs if desired.

ROASTED ACORN SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
• Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
• Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
• Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.

PARMESAN-ROASTED ACORN SQUASH

Steps:

• Heat oven to 400°F
• On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
• Sprinkle with the Parmesan.
• Roast the squash until golden brown and tender, 25-30 minutes.