Parmesan roasted acorn squash recipe6/23/2023 ![]() Planning on trying this recipe yourself? If so, drop a comment below or on my Instagram to tell me how your roasted parmesan squash turned out. As a result, the skin adds a much needed textural element to what could have ended up as a rather plain texture profile. ![]() Bon Apetit has a great article on which squash skins are edible, and which are not! Just make sure you give your squash a good wash and scrub before cooking, as it’s likely it will have a light layer of wax on the outside (most grocery store fruits and veggies do). Yes– it’s totally edible when cooked properly. Lastly, I know you want to ask me about the skin. Acorn squash is full of fiber and magnesium, which are two things I’m always looking to get more of in my diet. Plain old green beans and asparagus are just not exciting anymore! I like that this parmesan acorn squash is a little different, and makes me feel proud that I’m still eating a good vegetable. Side dishes are always a hard one for me to find. It helps balance out the sweet notes of the squash, and in my option, makes it taste WAY better than it’s sweeter recipe counterparts. The parmesan adds a salty and nutty flavor, along with a nice brown crust on top. Butter: Melt the butter, or substitute your favorite oil. Squash: Cut one squash in half lengthwise, and scoop out the seeds. When researching about acorn squash, I noticed that all of the recipes were sweet, playing on the natural sugars… I, on the other hand, wanted to try something savory. The parmesan cheese compliments the sweetness of the squash perfectly Youre going to love this easy fall side dish This Parmesan Roasted Acorn Squash recipe is perfect for enjoying with your favorite pork or chicken dinners. The Ingredients This easy, basic recipe is essentially just acorn squash, butter, and seasonings You’ll love how simple it is to pull together roasted acorn squash on the fly. I saw a picture of this unique shape in a magazine and I knew I had to try it. I think that’s what first drew me to wanting to make these. ![]() They’re a gorgeous accompaniment to your favorite chicken recipe, and even taste great topping a fall inspired salad. ![]() Okay, look at the shape of these things, like little decorative flowers. My roasty toasty parmesan acorn squash is not only cute, but really delicious. If you feel this way too, then you might really enjoy this recipe. Lay the squash flat in a single layer, or the closest thing you can get to a single layer. It’s too sweet to be considered savory, and the texture is too mushy to enjoy more than a few bites. Using your hands, toss the squash together with the olive oil, parmesan, AIP Paleo Powder and himalayan right on a rimmed baking sheet. All squash haters unite! I will be the first to say I’m not a fan of squash. ![]()
0 Comments
Leave a Reply. |