One of things I learned from watching countless episodes of Barefoot Contessa, is that roasting vegetables is the bomb. You can add olive oil, salt, and pepper to most any vegetable, stick them in the oven at high temperature, and come out with tender, flavorful results. It’s easy. It frees you up for stove-top cooking. It makes me feel like Ina :)
Don’t be intimidated by hard-as-a-rock squashes. Make sure your squash is completely stable before applying knife pressure and keep your fingers clear.
This recipe adds a fresh herb and cheese for extra flavor.
Parmesan-Roasted Acorn Squash – Real Simple, Oct. 2011
- 1, 2 lb. acorn squash, halved, seeded, & sliced 3/4″ thick
- 2 tbsp. olive oil
- 8 sprigs fresh thyme
- Kosher salt and pepper
- 1/4 cup grated parmesan (1 oz.)
Heat oven to 400°. 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 until golden brown and tender, 25-30 min.
Remove skin before serving.
Yield – 4 servings