Parmesan, Garlic Acorn Squash
I’ve said it before and I’ll say it again, squash is an absolute Fall staple which is why it made its way onto my Thanksgiving menu this year. I was inspired to make this when I came across Jillian Harris’ recent blog post where she shared her Thanksgiving menu with recipes from herself and her cousin’s blog Fraiche Nutrition. As soon as I saw it I knew I had to made it! Fraiche Nutrition has actually been one of my food blog inspirations for a few years now – I’m surprised it has taken me so long to try a recipe from her.
But its never too late!
Ingredients to make Parmesan, Garlic Acorn Squash
1 acorn squash
1/2 tbs crushed garlic ( or more if you are a fan)
salt and pepper
handful roughly chopped parsley (+ extra for garnish)
1/4 cup olive oil
1/4 cup freshly grated parmesan (+ extra for garnish)
salt and pepper
How to make Parmesan, Garlic Acorn Squash
Preheat oven to 425F. Slice the acorn squash in half and scoop out insides. Slice each half into half and then cut semi-circle slices.
In a Ziploc bag, or bowl, mix together remaining ingredients (leave out extra parm and parsley for garnish). Take the squash slices and put them in the bag or bowl where you mixed the other ingredients. Make sure all slices are coated.
Line baking tray with parchment paper. Place the squash slices on the tray and top with any remnants from the bag/bowl.
Bake in the oven for 25 minutes.
Place on a serving dish and sprinkle with the parmesan cheese and parsley you set aside earlier.
P.S. I had leftovers of this dish and used them in a green salad the next day AND in a leftover thanksgiving dinner wrap (check my insta to see how it turned out!) SOOOOO delic.