Acorn squash, hinted with warm nutmeg and herbs, butter-roasted and caramelized with a dusting of parmesan until crisp and golden.
Harvested in autumn and in season through winter, acorn squash is an acorn-shaped, dark green winter squash, with deep ridges that run from the tip to the base.
Unlike its cousin, butternut squash, acorn squash has a sweeter flesh and a softer peel – making it the perfect squash for roasting with the peel on – far less fussy than any other winter squash.
In under 30 minutes, this side dish recipe will go from the oven to the table. A perfect Thanksgiving addition your holiday turkey, cranberry sauce and stuffing, or enjoy as a light lunch or dinner when paired with an autumn salad, a fried egg, or chopped small and tossed with pasta.
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Ingredients
- 1 large acorn squash
- 2 tbsp olive oil
- ¼ tsp ground nutmeg
- 1 tbsp mixed dried herbs parsley, thyme, basil
- ⅛ tsp ground black pepper
- ¼ tsp kosher salt
- ¼ cup finely grated Parmigiano-Reggiano
- 2 tbsp butter
Instructions
- Preheat the oven to 400 F. (204 C).
- Slice the acorn squash in half lengthwise, scoop out and discard the seeds and any stringy fibers. Slice each half into ½-inch (1.27 cm) thick slices.
- In a medium bowl, add the sliced squash, olive oil, nutmeg, herbs, salt and pepper and Parmigiano. Using clean hands, mix well to coat evenly, be sure to scoop the mixture from the bottom of the bowl.
- Add the sliced squash to a baking dish with deep sides. Dot the butter into the pan around the slices.
- Bake for 20-25 minutes or until tender and the Parmigiano lightly crisps to a golden brown.
Notes
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