The Walking Dead reminds me of 24 in that way - nobody is off-limits. Nobody is sacred. Enjoy your favorite (and least favorite) character while you can, because they could be dead in a few minutes. Okay, I just had to air that. What'd you think? Did you see it coming? Because, I totally did NOT. They have some fantastic writers.
Okay, let's talk winter squash.
Aside from the soft, squooshy roasted garlic that accompanies it, the dusting of freshly grated Parm is my favorite part. It adds a sort of saltiness to outside of the squash...and when you shmear your garlic over that and then take a bite of the whole shebang - bliss.
I don't remember if I've ever actually used Acorn squash before. And that leads me to believe that I probably have not. I was surprised that it was fairly painless to cut through, plus...I just adore the shape of it. It's like clouds and rainbows. And the little girl deep-down inside me finds that utterly irresistible.
Joanne made this week, Acorn Squash Boats w/ Quinoa. Okay, how 'bout you? We want to know what you've been doing with winter squash in your kitchen this week. Add your links below...
Roasted Acorn Squash w/ Parmesan, Garlic, & Thyme
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Keywords: roast side entree vegetarian sugar-free gluten-free squash Thanksgiving Christmas American fall winter
Ingredients (serves 4)
- 1 medium (-ish) Acorn Sqash
- 8 garlic cloves, unpeeled
- 2-3 Tbs. olive oil
- kosher or sea salt
- freshly ground black pepper
- small handful of fresh thyme sprigs
- ~2 oz. Parmesan cheese (from a wedge)
Preheat oven to 425°F.
Cut a small slice from the tip and tail of your squash and then cut it in half from top to bottom. Scoop out the seeds. Cut into slices that are a little thinner than 1-inch thick. You should get approximately 6 slices per half.
Set the slices on a baking tray. Set the whole garlic cloves on the tray. Drizzle both the squash and garlic with the olive oil. Season everything with a good smattering of salt and pepper; rub and turn the squash slices over so that they are coated with the oil and seasoning on both sides. Scatter a few sprigs of thyme over the top (one small sprig per slice is nice). Grate a good amount of Parmesan over each squash slice.
Slide into preheated oven for 20-25 minutes or until tender and golden in spots. Enjoy hot, warm, or even cold.
Although I could eat this as a main dish all by itself, I LOVE (capital letters) it served alongside some fresh pasta in red sauce with Italian Sausage. That's the best combination.
I also recommend smooshing the roasted garlic out of its skin and rubbing it into a slice before taking a bite. Swoon!
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