Go beyond the brown sugar and maple syrup for a savory take on a winter squash side dish. The herb and parmesan crust will be a surefire hit for you and your family!
Ingredients:
1 large acorn squash (or 2 small)
1 Tbsp olive oil
1/3 cup shredded parmesan cheese (reserve some for garnish)
3 tablespoons fresh herbs (I used thyme, sage, and rosemary) or 1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
salt & cracked black pepper, to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Cut acorn squash in half and scoop out the seeds with a spoon and discard. Then slice each half into 1/2-inch thick slices. Leave on the skin!
3. Finely chop, or mince, the fresh herbs (if using).
4. Line a sheet tray with parchment paper and dump on the acorn squash slices. Drizzle with olive oil and sprinkle on herbs and parmesan. Toss to combine and then lay out squash in an even layer. Press on parmesan and herbs, if needed.
5. Bake in the oven for about 25 minutes, or until squash is cooked through and parmesan cheese is crispy and slightly browned.
6. Remove from oven and place on a plate or platter. Garnish with extra parmesan cheese and more fresh herbs, if desired. Enjoy!
Yield: 4 servings
Berry Fresh Bites 