Are you looking for something new for a side dish at dinner time? A fresh side to take to the next family meal? Perfect as a side dish any night of the week but still fancy enough to add to your Thanksgiving spread, this Parmesan Roasted Acorn Squash is easy and delicious!  Grated Parmesan an herbs  bring a load of flavor and a slight crust to acorn squash, offsetting it's soft and mild taste.  Grab an acorn squash and let's get creative in the kitchen tonight -not to mention that this is loads healthier than frozen veggies swimming in butter! Squash just screams fall to me so it is a staple in our house during the autumn (and winter) months .
Need a dessert or two? Homemade Apple Pie with Streusel Topping or this Pecan Pie Cobbler

Parmesan & Herb Roasted Acorn Squash

Ingredients:

1 acorn squash

1/4 cup grated Parmesan

2 T. olive oil

1 tsp. Basil

1 tsp. Oregano

1-2 cloves garlic, crushed

1/2 tsp. coarse sea salt

1/2 tsp. ground black pepper

Directions:

Preheat oven to 350°.

Using a large sharp knife cut acorn squash in half, scoop out all seeds and strings.

Slice halves into circles then cut each into a half.

Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined.

Scoop mixture evenly onto squash halves.

Spread out on baking sheet.

Bake for 30 minutes or until cheese begins to brown and squash is tender.

Parmesan Roasted Acorn Squash

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Ingredients

• 1 acorn squash
• 1/4 cup grated Parmesan
• 2 T. olive oil
• 1 tsp. Basil
• 1 tsp. Oregano
• 1-2 cloves garlic, crushed
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground black pepper

Instructions

Preheat oven to 350°.

Using a large sharp knife cut acorn squash in half, scoop out all seeds and strings.

Slice halves into circles then cut each into a half.

Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined.

Scoop mixture evenly onto squash halves.

Spread out on baking sheet.

Bake for 30 minutes or until cheese begins to brown and squash is tender.