parmesan roasted acorn squash
I am constantly in debate with these blog posts. I make dinner and then sit down to eat it thinking, “This will be it! This will make everyone want to run to the kitchen right now!” And then as I eat, I just think, “This is good. But not as good as those danishes. Or those blondies. Or even that zuchinni. Should I even post this?”
And then I have to remember the reason that I am blogging. Not to come up with the latest and greatest recipes, not to blow you away with every dish I make, not to follow all of the culinary trends. I am here to chronicle the things that I make (for myself), hoping that maybe I’ll help you with your dinner tonight or your party this weekend or remind you of something you once loved and haven’t made in awhile.
So now that I’ve spent all of this time talking about how my acorn squash doesn’t compare to certain favorites, let’s talk about what it is like. It reminds me of that eggplant I made last summer. You know, when I ate half of it off the tray before we even sat down to dinner. The Parmesan cheese and thyme combine to give the squash a warm nutty flavor. It is quick to prepare and relatively fast on the baking time. Only don’t burn it like I did because you get annoyed with the kitchen timer and turn it off without remembering the whole reason why it was set. Let’s just say it’s been a long week.
Parmesan Roasted Acorn Squash
adapted from Real Simple Magazine October 2011
Prep Time: 10 minutes
Bake Time: 30 minutes
1 (2 lb.) acorn squash
2 tablespoons olive oil
8 springs fresh thyme (or about 1/2 teaspoon dried thyme)
1/4 cup freshly grated Parmesan cheese (and maybe a bit more)
1. Preheat oven to 400 degrees Fahrenheit.
2. To prepare the squash, cut off each end of the squash. Then stand it up flat and cut it in half (from top to bottom). Use a spoon to scoop the seeds and pulp out of the middle. Then cut each half of the squash into slices about 3/4 inch thick.
3. On a rimmed baking sheet, toss squash with olive oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread squash out onto the baking sheet, making sure each piece lies flat. Sprinkle with the Parmesan cheese.
4. Roast squash until golden brown and tender, 25-30 minutes. If desired, sprinkle fresh Parmesan cheese over the top of the squash before serving.