Is it just me, or does it definitely NOT feel like Christmas is next week?
I’m so not prepared. I guess it just somehow hasn’t sunk in that it’s next freaking Thursday.
I am in Florida now, though! My mom had her annual cookie exchange on Wednesday! It was amazing, like usual—full of lots of laughs, drinks, and a silly holiday photo booth-style thing. And now the house is full of hundreds of cookies of all sorts. A very good situation indeed 🙂
This, however, is not cookies, or overtly sweet (though I do have a sweeter acorn squash recipe right here), but it is crazy tasty. Anything with “Parmesan Garlic” in the title kinda has to be just by definition alone, ya know?
It’s also super simple and requires only a few ingredients and 30 minutes in the oven.
The results are something tender and soft with a salty crunch from crisped up parmesan cheese. If you’re having a salty snack craving, this is such the answer.
Error. Page cannot be displayed. Please contact your service provider for more details. (13)By the way, if you’re not a garlic fan (weird…), you can omit the garlic powder and you’ll still be left with something salty, cheesy, and awesome. You could even try switching it up with other spices. Thyme would be lovely, as would just a teeny tiny bit of nutmeg!
Roasted Parmesan Garlic Acorn Squash
Yield: 2-4 servings
- 1 acorn squash, washed
2 tbsp olive oil
1/4 cup grated parmesan (I use a parmesan and pecorino romano blend)
1-2 tsp powdered garlic
- freshly-ground pepper
- Preheat your oven to 400 degrees.
- Halve the squash, scrape out the insides, and slice into 1/2" half moons.
- In a large bowl, toss together the squash, olive oil, cheese, garlic powder, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender and the cheese has kinda crisped up.