Acorn squash doesn’t always get the spotlight, but it should. Unlike some other winter squashes, you don’t need to peel it – the skin softens in the oven and adds a nice contrast in color and texture.

Slicing it into rings makes it look impressive with very little effort, and roasting brings out a natural sweetness that pairs perfectly with parmesan and herbs.

Parmesan Roasted Acorn Squash Rings

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 1 acorn squash, seeded and sliced into 1/2-inch rings

• 2 tbsp olive oil

• 1/4 cup grated parmesan cheese

• 1 tsp garlic powder

• 1 tsp fresh thyme leaves

• Salt and pepper to taste

Directions

• Preheat oven to 400°F. Line a baking sheet with parchment.
• Brush squash rings with olive oil and season with garlic powder, thyme, salt, and pepper.
• Roast 20 minutes, flip, sprinkle with parmesan, and roast 10–15 minutes more until golden and tender.

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