Roasted Parmesan Acorn Squash

adapted from Everyday Food

makes 4 servings

Prep time: 3 minutes

Cook time: 1 hour- 1 hour 20 min. 

Cost: 3.00

squash: 2.50, cream: .25, cheese: .25

2 acorn squash, cut in half and seeded

salt and pepper

1/4 C cream (I bet you could get away with 1/8 C)

1/4-1/2 C grated Parmesan (I used about 1/4 C)


Preheat oven to 375. 

Cut squash and seed it. If you cut horizontally, you'll get a flower look. If you cut vertically you'll get a rustic squash look. Both are pretty. Season with salt and pepper. 

Put on baking sheet cut side up. 

Pour 1/2 Tbsp-1 Tbsp cream into each squash. Sprinkle on thyme. 

Bake for 40-45 minutes until you can pierce the insides easily with a fork. Note: I kind of wished I'd put a bit of aluminum foil over them while they baked because the outer/upper layer of the squash developed a sort of "skin" from being baked uncovered. So you might want to tent it with foil. However, I must say I haven't actually tried this, and you never know, perhaps it would ruin everything, including potential world peace. However, I doubt it. I think it would help you not get that tough skin of squash as it bakes. 

Sprinkle 1-2 Tbsp Parmesan per squash and cook another 10-15 minutes until cheese is melted and pretty looking. 

Told you--easiest side dish (or simple lunch) ever. 

Serve warm. 

Posted by The Tasty Cheapskate: