Parmesan Roasted Acorn Squash

As the days get shorter and colder I crave roasted vegetables more and more.  One that I love is acorn squash.  It is so easy to make, has a delicious sweet flavor and always caramelizes on the edges creating something really delicious. Tonight I took grated parmesan and added it to the squash before roasting and it cooked into the vegetable creating a little crust and some savory notes that complimented the sweetness of the squash. I will definitely be having this again!



Parmesan Roasted Acorn Squash: Serves 2-4

1 Large Acorn Squash (approx 8" in diameter)
1tsp Olive Oil
2TB Grated Parmesan Cheese
Salt & Pepper

Cut the squash into quarters and scoop out the pulp and seeds and discard them. Brush the olive oil onto the flesh of the squash and sprinkle liberally with salt and pepper then the parmesan cheese. Place in a 400° oven for 45 minutes with one of the cut sides flat on the pan. Every 15 minutes rotate to the other cut side until a fork can easily pierce the skin of the squash.

Remove and carefully scoop out, serve and enjoy!

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WW: 1 Points Plus / serving @ 2 servings
1 Points Plus / serving @ 4 servings