These roasted slices of acorn squash reminded me a bit of sweet potato fries but are far more healthy for you. 

The only way I’d ever prepared acorn squash was by cutting it in half, scooping out the seeds and then roasting it in the oven. While good, I was looking for a change of pace. 

Make sure you scrub the squash well as you can actually eat the skin. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds. I prefer to use a grapefruit spoon as the ridges on the spoon make it easier to scrape out the seeds. Then cut the squash in about one-third inch slices.

Despite it being early November in Pennsylvania, I still have some herbs growing in pots. I chopped up about a tablespoon each of fresh rosemary, sage and thyme. I mixed the fresh herbs with minced garlic and grated Pecorino-Romano cheese. And tossed the acorn squash slices with olive oil and the herb-garlic-cheese mixture. The squash is roasted in the oven until tender and skin is soft enough to eat.

This dish would make a great side for your Thanksgiving meal. A twist on how we usually think of eating acorn squash.

Sunny Acres Farm grew these yummy squash and I procured them at the Growing Roots Farmers Market in Malvern, PA.

Herb Roasted Acorn Squash

 

Herb Roasted Acorn Squash
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Recipe type: Side
Author:
Serves: 2
Ingredients
  • 2 acorn squash
  • 1 to 2 tablespoons extra virgin olive oil
  • 3 tablespoons freshly chopped herbs (such as rosemary, sage and/or thyme)
  • 2 medium garlic cloves, minced
  • 3 tablespoons grated Pecorino-Romano cheese
  • Fine sea salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400°F.
  2. Cut acorn squash in half and scoop out the seeds (using a grapefruit spoon if you have one). Slice each half into ⅓-inch thick slices. Place in a large bowl. Toss with extra virgin olive oil.
  3. In a small bowl, mix herbs, garlic and cheese. Mix with squash in a large bowl. Season with salt and pepper.
  4. Line a large cookie sheet (17” by 11”) with parchment paper. Transfer squash slices in one layer to cookie sheet. Using your hands, gently press herb mixture onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and cheese is crispy and slightly browned. Serve warm.
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Source:  Variation of a recipe from The Real World Dietitians