- 1 acorn squash (washed)
- 2 tablespoons olive oil
- 1/4 cup grated parmesan ( , I use a parmesan and pecorino romano blend)
- 2 teaspoons powdered garlic
- ground pepper (freshly-)
|Calories180Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
Mick Collins 6 months ago
very bland for my taste, definitely needed something extra
Robyn B. 6 months ago
Very easy and delicious, added extra herbs and spices to add more flavour.
Vicki 6 months ago
Yummy and relatively easy
Holly 6 months ago
Delicious!!!! Nice mix of sweet from the roasted squash with savory from the spices
Genna Riggins Riggins 7 months ago
The basic ingredients are good. I would peel the skin next time. I also wound up double up everything except for the squash. It was really difficult to toss it all together so I would look for another way to do that as well.
Rosie D. a year ago
this is a simple and tasty recipe! I had no idea what to do with my acorn squash and it turned out great!
Kate Hannon a year ago
Delicious. How did I never think of cutting and roasting acorn squash like this before?
Pat C. a year ago
Cooking now...IT WAS EXCELLENT and so easy!
Diana Meany a year ago
I didnt have the parmigiana that is called for but it was great all the same
Dawn 2 years ago
The squash was good, but next time I would oil them up, season with salt, pepper and garlic powder, then sprinkle the Parmesan cheese over each slice. Combining all ingredients didn't allow them to stick to the slices. It just became clumpy. Good eats, though!
Cheryllynn S. 2 years ago
This recipe was delicious. My husband and I almost ate the whole batch ourselves. The only thing I may change the next time is to peel the skins.
Mike Snodgrass 2 years ago
Outstanding. The most enjoyable way we've cooked acorn squash! Especially good if you don't particularly want a sweet squash.