Acorn Squash - Parmesan Herb Roasted
Nutritional Info
Calories 212 (60% from fat)
Fat 14 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 14 mg.
Sodium 451 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 0 gram
Sugar Alcohol 0 gram
Protein 7.6 gram
Ingredients
1 medium acorn squash (About 20 oz.)
1/2 cup parmesan cheese, finely grated
1/2 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp dried oregano
2 Tbsp. olive oil
Acorn squash is easy to prepare and makes a terrific side dish.
Look for a squash with smooth, dry skin free of soft spots or cracks. Choose one that feels heavy for its size and has a firm, rounded stem. A missing stem can allow bacteria to enter and spoil the squash.
Test for ripeness by running your finger along the skin. If the skin flakes off easily, the squash is under-ripe and should be avoided. This recipe is a little higher in fat than we normally use, but it's a side dish and the main dish should balance that out.
1. Wash the squash thoroughly and slice off the top and bottom. Then, place it on a flat end and cut it vertically in half. Remove the seeds with a spoon, rinse and pat dry.
2. In a mixing bowl, stir together all the remaining ingredients except the olive oil. That's the parmesan cheese, garlic powder, salt, basil, thyme and oregano.
3. Lightly coat the squash with olive oil. I like using a mister with olive oil in it. Then, coat both sides with the squash in the cheese and herb mixture.
A: IF YOU'RE USING AN OVEN: Put parchment paper on a baking tray. Preheat oven to 425 degrees Fahrenheit. Place the coated squash on the parchment paper lined tray. Bake for 20 to 25 minutes, until soft and lightly golden on top.
B: IF YOU'RE USING AN AIR FRYER: Place the coated squash in the fryer bin, in a single layer. Air fry at 400 degrees Fahrenheit for 13 to 15 minutes. Flip and air fry at 400 degrees Fahrenheit for an additional 5 minutes, until lightly browned.
Divide into three servings and enjoy.
Yield: 3 Servings
