This year we had a big harvest of squash, including one of my favorites, acorn squash. In a large bowl, combine all of the ingredients and toss to combine. We are so grateful to have the garden space that we do so we can eat seasonally easier. Cut acorn squash in half and scoop out the seeds. All the seasons have so much delicious produce, but there is just something about those fall flavors. It is great for so many reasons, the foods are fresher, and more flavorful, also they don’t have to be shipped as far as out-of-season produce, which momma nature appreciates. We enjoy the fruits and veggies that are being harvested in the current season. Throughout the entire year, we try our hardest to eat seasonally. Enjoying the amazing flavors that fall has to offer is my main focus, and going on fall walks to soak up the last of the beautiful fall weather. November only happens once a year so let’s enjoy the fall feelings and flavors. Being present in the moment is such a great practice, it can help with anxiety, the feeling of time slipping away and I try to extend that practice into the season. I would be lying if I said my heart didn’t skip a little beat every time I saw one of those posts, but I try my hardest to stay in the current season. The day after Halloween, my IG feed is full of Christmas trees and wintery scenes. This recipe is going to look gorgeous on your holiday table! For more side dish recipes click here.It’s about this time of year that I am fighting off the Christmas excitement. Tender and incredibly flavorful and could be any easier. Remove and top with extra parmesan and minced fresh parsley. Sprinkle each slice with freshly grated parmesan cheese (see notes in recipe printable) and place back into the oven for 5 minutes. We want that beautiful caramelized side facing up because it’s too pretty to hide! Remove the pan after 20 minutes, use tongs to carefully turn each squash slice. Roast on the middle rack of your preheated 400° oven for 20 minutes, rotating the pan halfway through roasting. Lightly spray a large, rimmed metal baking sheet with olive oil and arrange the slices of squash. Drizzle the herb butter over top and toss to combine. Cut in half, scrape out the seed and slice into 1/2-inch thick slices (approximate). Remove the pan from the heat, measure and add in 3/4 teaspoon crushed rosemary, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/4 teaspoon each onion and garlic powder, with a pinch of kosher salt and freshly ground black pepper. In a small saucepan, melt 2 tablespoons butter. minced fresh parsley, for garnish and is optional.To Make This Parmesan Herb Roasted Acorn Squash You Will Need: A little sprinkle of parmesan at the end of the roasting adds delicious salty texture. This recipe combines butter and olive oil, a few dried herbs and spices and is roasted in a hot oven. HELLO beautiful side dish! I love love love acorn squash. They sliced through these acorn squash like it was butter. I didn’t realize how dull my old knives were until I got new ones. Having a really sharp knife or knives makes cutting things, like squash SO much easier. Actually, Pat bought me a set for Christmas right around when I first started this blog – so maybe it’s more like 10 years? Back then, I only had a chefs knife. BUT I have new knives!!! It’s probably been 8 years since I bought new ones. Which, now that I think about it, is pretty sad. I bought new knives! I know, kind of random way to start a post of but OH MY GOSH it’s the most exciting thing that has happened to me in a while. Acorn squash is sliced and tossed in butter, olive oil, herbs and spices before being roasted and sprinkled with parmesan cheese. Parmesan Herb Roasted Acorn Squash is a simple and elegant side dish for any menu, holiday or not.
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