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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herb Roasted Acorn Squash Recipe

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This recipe for Herb Roasted Acorn Squash, by , is from Kehoe Family Cookbook, 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:  
Kris Socha O'Leary

Category:
Category:

Ingredients:  
Ingredients:  
1 large acorn squash (or 2 small)
⅓ cup shredded parm cheese plus a little more for garnishing
2-3 tbsp fresh herbs or 1 tsp dried - remember dried is stronger - (suggest thyme sage, rosemary or oregano)
1 tbsp melted butter
tsp garlic powder
tsp salt (or more to taste)
⅛ tsp black pepper (or more to taste)

Directions:
Directions:
Preheat oven to 400

Cut squash in half and scoop out the seeds. Slice each half into inch thick slices

In large bowl, combine all of the ingredients and toss to combine

Transfer to a large sheet pan. Using your hands, gently press the parm cheese mixture onto the squash for maximum coverage (adding what's left in the large bowl).

Bake for 25 minutes or until squash is cooked through and parm is crispy and slightly brown. Garnish with additional parm cheese (and herbs if desired)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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