For a richer flavor, try using browned butter instead of olive oil. A sprinkle of red pepper flakes adds a touch of heat. To peel the squash more easily, microwave it for 2-3 minutes before cutting.
Earthy acorn squash transforms into a sweet and savory delight with a simple roast and a generous dusting of nutty Parmesan. Perfect as a vibrant side or a comforting vegetarian main course.
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
Carefully peel the acorn squash. Halve it, scoop out the seeds, and chop the squash into 1-inch pieces. (15 minutes)
Place the chopped squash in a baking dish. Drizzle with olive oil and toss to coat evenly. Season generously with sea salt and freshly ground black pepper. Toss again to ensure even distribution of seasonings. (5 minutes)
Roast in the preheated oven until the squash is tender and lightly browned, approximately 40 minutes. (40 minutes)
Remove the baking dish from the oven and sprinkle the Parmesan cheese evenly over the roasted squash. Return to the oven and continue to roast until the cheese is melted and slightly golden, about 5 minutes. (5 minutes)
Serve immediately. Consider adding a sprinkle of extra Parmesan cheese and a crack of fresh black pepper before serving for an extra burst of flavor.
For a richer flavor, try using browned butter instead of olive oil. A sprinkle of red pepper flakes adds a touch of heat. To peel the squash more easily, microwave it for 2-3 minutes before cutting.