Thursday, January 12, 2012

Oven Roasted Acorn Squash

I love these deep green gems!   No matter how you serve them, they are delicious.   For a simple side dish, I cut them in half and oven roast them.   By adding a few ingredients into the center once the flesh is soft takes them to a new taste level!

Oven Roasted Acorn Squash

2 Acorn Squash, cut in half and seeds removed
2 T olive oil
4 T Parmesan
1 T oregano
salt and pepper

Directions:   Preheat oven to 400 degrees.   Cut the acorn squash in half and remove the seeds.  I usually trim the ends so the little acorn cups can stand up.   Fill a baking tray with water and place the squash, cut side up, in the pan.   The water ensures the skin doesn't burn and the squash doesn't dry out.  Drizzle with a bit of olive oil then salt and pepper and bake for 45 minutes.   After the 45 minutes, add a bit of oregano and Parmesan to each squash cup and continue to bake for an additional 15 minutes or until the flesh is soft and tender.   Remove from oven and serve.

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