![]() If you don’t have either, use a sharp knife to slice the squash approximately ¼-inch thick. gluten-free vegetarian +acorn squash + shredded parmesan cheese + fresh herbs (thyme, sage, rosemary, or oregano) + ghee or melted butter + garlic powder + salt + black pepper INGREDIENTS Say goodbye to brown sugar on squash and try this delicious savory herb-roasted parmesan topped acorn squash. The prep is easy if you use a food processor or mandolin. This oil sprayer is the best sprayer I’ve found for roasting vegetables and many other kitchen tasks. □Kitchen Tip□: My favorite way to lightly oil vegetables for roasting: The so-called Parmesan cheese in the green can need not apply. I like the pre-shredded Parm from Costco. PARMESAN CHEESE: Fresh parmesan cheese is hard to beat in this recipe.Drizzle squash with olive oil and mix to coat evenly. Slice squash into 1/2 squash slices and place into a mixing bowl. ![]() Slice squash in half and scoop out and discard seeds. Otherwise, any mild-flavored vegetable oil is sufficient. How to make Parmesan Roasted Acorn Squash. OIL: Olive oil lends a slightly fruity flavor that I love with almost any vegetables.Peeling the squash is unnecessary and helps the slices keep their shape. Zucchini would make an acceptable substitute. SQUASH: My first choice is summer squash such as yellow (straight neck) or crookneck squash.Note: This recipe fits into a Keto or Low-Carb diet. (We can put these away.) Once you try it, you’ll know exactly how much to make so you won’t have leftovers. Half-and-half is added in the end for creaminess. Then, the mixture is blended until smooth and seasoned with nutmeg, cinnamon, salt, and pepper. In general, I allow one small squash per person. A roasted acorn squash is cooked with butter, onions, carrots, garlic, and chicken stock. Ingredients acorn squash washed olive oil sprigs fresh thyme grated Parmesan cheese sprinkle of salt and black pepper How to make Parmesan Roasted Acorn Squash Preheat oven to 400 degrees. You can easily adjust this recipe for the number of eaters at your table. One more thing for those of you who need small recipes: ![]() (Salt and pepper don’t count.) Roast or bake the prepared squash until the cheese is crispy, crunchy, and golden brown.Īfter you make this once, you probably won’t need the recipe again. This yellow squash side dish contains only three simple ingredients: thinly sliced yellow or crookneck squash lightly coated in olive oil (adds flavor) and seasoned with Parmesan cheese, salt, and pepper. What is this super easy veggie that barely needs a recipe?
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