Sweet, nutty acorn squash is roasted until tender and then topped with a savory trio of melted butter, pepper, and Parmesan cheese in this perfect fall side dish.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
135 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
Step 2
Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
Step 3
Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.
Step 4
Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
Ingredients
2 tablespoons unsalted butter, melted
ground black pepper to taste
2 small acorn squash, seeded and quartered
1 teaspoon olive oil, or as needed
1 teaspoon coarse salt, or to taste
2 tablespoons freshly grated Parmesan cheese, or to taste
