Herb Roasted Parmesan Acorn Squash
Ingredients
- 1 acorn squash 1 large or 2 small
- 1/3 cup parmesan cheese shredded
- 1 tsp. each of dried herbs rosemary or thyme or oregano or some combo
- 1 Tbsp. butter clarified* butter melted; or good quality oil
- 1/2 tsp. garlic powder
- 1/4 tsp. salt + more to taste
- 1/8 tsp. black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut acorn squash in half and scoop out the seeds.
- Then slice each half into ½ inch thick slices.
- In a large bowl, combine all of the ingredients and toss well to combine.
- Lightly oil a large sheet pan or cover with parchment. Transfer squash onto the sheet pan.
- Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown. Enjoy each roasted slice, including the skin!
* Clarified Butter
- To clarify butter, melt 1 stick and then pour into a wide-mouth cup. Place the cup into the fridge until butter hardens.
- The bottom white layer is milk and milk solids. Pour/scrape off this layer and discard. The remaining yellow layer is clarified butter and may be used for high-heat cooking without burning. Leftover clarified butter keeps well in the fridge 4-6 months.