Parmesan Roasted Acorn Squash
Parmesan roasted acorn squash combines tender roasted acorn squash that's drizzled with honey and topped with chopped hazelnuts and sage leaves and grated Parmigiano Reggiano. All the best of Fall in one easy and delicious dish!
Servings: 8
Ingredients
- 2 medium acorn squash seeds removed, sliced into 1" thick half moons
- 1/3 cup (80g) olive oil
- 1 1/2 tablespoons (30g) honey
- 3/4 cup (68g) grated Parmigiano Reggiano
- 1/2 cup (70g) crushed hazelnuts
- 10 sage leaves chopped
- salt and pepper to taste
Instructions
- Preheat oven to 425f and set rack to middle level. Clean the exterior of the acorn squash. Using an 8-inch chef's knife, slice in half, remove seeds, and cut into 1-inch thick half-moons.
- Toss the acorn squash with the olive oil. Spread out the acorn squash on 1 or 2 parchment paper lined baking sheets making sure not to overcrowd the pan. Season the pieces with salt and pepper on both sides.
- Roast the squash for 20-25 minutes or until tender. Remove the pans from the oven and drizzle the honey onto the pieces. Sprinkle on the grated cheese, crushed hazelnuts, and sage. Return to the oven and cook for 5-7 more minutes or until golden brown. Enjoy!
Notes
- Delicata, butternut, and pumpkin can all be used for this recipe.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 189kcal | Carbohydrates: 8.8g | Protein: 4.4g | Fat: 16.5g | Saturated Fat: 2.9g | Cholesterol: 6mg | Sodium: 80mg | Potassium: 192mg | Fiber: 1.4g | Sugar: 3.5g | Calcium: 98mg | Iron: 1mg
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