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