"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Savory Acorn Squash Recipe

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Roasted Savory Acorn Squash image
Foster Boy - Ralphie Parti

 

This recipe for Roasted Savory Acorn Squash, by , is from Florida Cocker Spaniel Rescue , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lauren Walsh

Category:
Category:

Ingredients:  
Ingredients:  
1 acorn squash, halved with seeds removed
1/2 tbsp. butter or 1/2 tbsp. coconut oil
1 clove garlic, miced
2 tsp. thyme
2 tsp. parmesan cheese or pecorino ramano cheese
fresh ground pepper ans salt to taste

Directions:
Directions:
Preheat oven to 375F.

Place squash halves cavity side up in a baking dish. In the squash cavity add butter/coconut oil, garlic, thyme, parmesan cheese, pepper and salt. Cover dish with foil. Bake for 30 min to 60 min depending on size of squash.

When fork goes into squash easily when fully cooked.

Note: Be cautious with salt as parmesan and pecorino ramano cheeses tend to be salty already.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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