Parmesan Roasted Acorn Squash

One of the best things about this squash recipe is that you can eat the skins, as long as they are roasted long enough.

1 medium acorn squash, washed, dried and cut into 1/2” slices, seeds removed
1/2 cup Parmigiano Reggiano Cheese, grated
1/4 cup  bread crumbs
2 cloves garlic, minced
8 medium sage leaves, finely chopped
1 tsp  freshly grated lemon zest
1/4 cup  olive oil
salt and black pepper to taste

Preheat oven to 400ºF.

In a medium bowl combine Parmesan, bread crumbs, garlic, sage, lemon zest, olive oil; season with salt and black pepper.
Line a baking sheet with parchment paper. Place squash slices in a single layer onto pan. Sprinkle with cheese/breadcrumb mixture and gently pat to adhere. Bake for approximately 20 minutes or until fork tender. Remove from oven and serve.

Makes 4 servings

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