Roasted Broccoli & Shallots
Active: 10 minutes
Total: 30 minutes
Roasted Parmesan Acorn Squash
Active Time: 10 minutes Total Time: 50 minutes Serves: Serves 4
Gluten Free
Ingredients
- nonstick vegetable cooking spray
- 1 acorn squash (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons grated Parmesan
Instructions
Heat the oven (with the oven rack in the middle) to 425°F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to prevent the squash from rolling when you halve it.
Trim the ends of the squash and cut it in half (lengthwise) from stem to opposite end. Scoop out the seeds and pulp. Slice into ½-inch thick half moons. Transfer to the prepared pan.
Drizzle the squash with the oil and rub to coat evenly. Season with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper (6 turns on pepper mill) and sprinkle with 3 tablespoons of the Parmesan. Turn the squash over and repeat with the remaining ¼ teaspoon salt, ⅛ teaspoon pepper, and 3 tablespoons Parmesan.
Roast, without turning, until the squash slices are golden brown and tender, 35 to 40 minutes.
step by step
/01/
Buy squash that has dark green skin with some orange and is without soft spots. Heat the oven to 425°F. Spray a rimmed sheet pan with cooking spray.
/02/
To create a flat surface and prevent the squash from rolling when you halve it, use your chef’s knife to shave a thin piece from the side of the squash.
/03/
Trim the stem end.
/04/
Trim the bottom end.
/05/
Cut the squash in half.
/06/
The flesh and pulp should be uniformly orange without any discoloration.
/07/
Scoop out the seeds and pulp with a spoon.
/08/
Scrape away any excess pulp.
/09/
Cut into ½-inch thick half moons. Add to prepared pan.
/010/
Drizzle with 1 tablespoon olive oil.
/011/
Rub squash to coat evenly with oil.
/012/
Season with ¼ teaspoon kosher salt.
/013/
Season with ⅛ teaspoon freshly ground black pepper (6 turns on pepper mill).
/014/
Sprinkle with 3 tablespoons grated Parmesan. Turn squash over and repeat with remaining ¼ teaspoon salt, ⅛ teaspoon pepper and 3 tablespoons Parmesan.
/015/
Roast, without turning, until squash are golden brown and tender, 35 to 40 minutes.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-parmesan-acorn-squash
