Perfect fall side dish. I’ve never done anything with acorn squash before and cutting it was hard! I had to switch knives 3 times to get sharper and bigger from a vegetable knife to finally a very long chef’s knife. Once I finally got it sliced the rest was beyond easy. The squash came out soft inside and crispy outside because of the parmesan. I thought it was absolutely delicious almost like potato fries but different. Will make again! +Real Simple

©EverydayCookingAdventures 2012

Parmesan-Roasted Acorn Squash

From: Real Simple Magazine
Serves 4
Hands-On Time: 10m
Total Time: 40m

Ingredients

• 1 2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
• 2 tablespoons olive oil
• 8 sprigs fresh thyme
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions
1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.

Tip: When buying acorn squash, examine the stem carefully. If it appears moist, blackened, or at all squishy, the squash is past its prime.