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.
Acorn squash is awesome to work with because you don’t have to skin them like you do with a butternut or pumpkin. It gets tender enough when cooked that you can just eat it (like with delicata squash).
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!
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
- salt as necessary
- 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.