Herb Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 1 to 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly chopped herbs such as rosemary, sage and/or thyme
- 2 medium garlic cloves minced
- 3 tablespoons grated Pecorino-Romano cheese
- Fine sea salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Cut acorn squash in half and scoop out the seeds (using a grapefruit spoon if you have one). Slice each half into 1/3-inch thick slices. Place in a large bowl. Toss with extra virgin olive oil. Season with salt and pepper.
- In a small bowl, mix herbs, garlic and cheese. Gently toss the herb-cheese mixture with the squash slices.
- Line a large cookie sheet (17” by 11”) with parchment paper. Transfer squash slices in one layer to cookie sheet. Using your hands, gently press herb mixture onto the squash for maximum coverage.
- Bake in the oven for 25 minutes or until squash is cooked through and cheese is crispy and slightly browned. Serve warm.
