I try to stick to the edible ones. So then I can really put them to use other than for just their looks.
You Can Eat Squash Skin!
Squash comes in all shapes and sizes. Keep in mind that the more ridges and bumps, the more impossible the task is even with the sharpest peeler.
You don’t have to peel the skin. Celebrate all that fall color!
There is something very appealing about an acorn squash that’s deep green with an irregular orange splotch or two.
Delicata and carnival squash are covered in a print in shades of green and orange on the outside.
The skin of squash is beautiful, but it’s not something that you want to peel when you prep it unless it’s a smooth butternut squash, which even still can be roasted skin on.
How To Cut Acorn Squash
Thank goodness you can cut squash into rings or wedges and roast them skin on.
As these root veggies roast, the skin softens up so much that your fork and knife will go right through it when you’re ready to take a bite.
To cut an acorn squash, first trim off the bottom. Then put that flat end on the cutting board slice the squash in half lengthwise with a sharp knife. Then use a spoon to scoop out the seeds and strings in the middle.
Next, place the squash halves cut side down, so they are steady on the cutting board and cut them into slices. You will end up with half-ring shapes. They always remind me of a smile!
Ingredients For This Roasted Acorn Squash Recipe
I love adding dried spices to roasted root vegetables. This is what you need for this recipe:
Acorn squash: This recipe calls for 2 acorn squash. To find the best ones, look for squash that has smooth skin and doesn’t have cracks or soft spots. It should feel heavy for its size.
Olive oil: I whisk olive oil with the dried spices, so they really coat the squash.
Dried seasoning blend: I use a combination of dried thyme, rosemary, oregano, salt and pepper.
Parmesan: Make sure you Parmesan is finely grated. As it cooks int he oven, it will almost disappear into the squash.
Parsley: I finish the squash with chopped parsley to add some herby freshness.
How To Make Parmesan Herb Roasted Acorn Squash
For this parmesan herb roasted acorn squash, I cut 2 acorn squash in half, scoop out the seeds and cut the squash into 1/2-inch thick slices.
Then I season the squash with a combination of dried thyme, rosemary, oregano, salt and pepper, so it is full of herby flavor.
To make sure I have the squash evenly coated, I whisk the spices into olive oil and toss the mixture into a large bowl with the sliced squash.
Then I arrange the squash on a sheet pan and start roasting in a 375-degree F oven.
After 20 minutes, I flip the squash over and sprinkle on finely grated parmesan.
As the squash continues to roast, the cheese melts and turns golden.
Once the squash is out of the oven, I finish it with chopped fresh parsley.
This parmesan herb roasted acorn squash is a very simple straightforward side, which is just what we need as we head into the holidays, also known as side season.
Seasoned in a mix of dried thyme, rosemary and oregano, this parmesan herb roasted acorn squash is a simple fall – winter side. And you don’t have to peel the squash!
2 acorn squash
2 tablespoons olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup finely grated Parmesan
1 tablespoon chopped fresh parsley
Preheat the oven to 375 degrees F.
Trim off the bottom of the acorn squash. Place that cut side on the cutting board and half the squash lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.
In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.
Arrange the squash on a sheet pan making sure the pieces are not overlapping.
Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.