Acorn squash is hearty (not as hearty as sweet potatoes, but much heartier than summer squash) and tastes incredibly sweet when roasted. If you are in a hurry for a fall or Thanksgiving vegetable, this one is sure to please with very little effort. The garlic and Parmesan provide the most beautiful flavor.
This recipe is available to everyone.
Gluten Free Roasted Garlic Parmesan Acorn Squash
An extremely easy vegetable to make during the holidays that makes an amazing presentation.
- 1 three to four pound acorn squash
- Olive oil
- Garlic powder
- Ground black pepper
- Grated fresh Parmesan cheese (or Kraft shaker)
- Preheat the oven to 425°F. Oil a baking sheet and set aside.
- Slice off about 1/2 inch off both ends of squash.
- There are two ways to slice the squash. (1) Leave the skin on, slice it into 3/4-inch slices so that you end up with scalloped rings. Using a spoon, scoop out seeds from the one end. Then using a paring knife cut out the seeds and uneven flesh from rings. If needed, in order to make them all fit in you baking sheet, you may slice the rings in half to form crescents.
- If you prefer your squash peeled, slice it in half again and slice each indented line so that you have about 1 1/2-inch pieces. Then slice each wedge one more time, ending up with about 3/4-inch slices. Using a vegetable or potato peeler, slice off the skin.
- Transfer slices to the prepared baking sheet and baste the tops with oil.
- Sprinkle with garlic powder and Parmesan cheese. Turn over and drizzle again with oil and sprinkle with garlic powder, salt, pepper, and Parmesan cheese.
- Roast on center shelf of oven for about 25 minutes. They will brown on the bottom side. So, check them all about 15 minutes into baking. The ones that have browned to your liking, turn over. If you think they need 5 more minutes, come back then and turn them over. This prevents them from burning. The longer you bake them, the fluffier the meat of the squash becomes. If you bake them 30 minutes, they will be fluffy as mashed/whipped potatoes.
Make Ahead: Roast the acorn squash ahead of time and rewarm in the a 350 degree oven for about 15 minutes.
Use leftovers to make acorn squash soup.
Did you know? Acorn squash, as well as other varieties of winter squash, are vegetables known "not" to aggravate acid reflux/G.E.R.D.
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