Roasted Acorn Squash
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 acorn squashes (halved or quartered, and deseeded)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne powder
- 2 tablespoons grated parmesan cheese
Method
- Preheat the oven to 400°F (200°C) or 160°C if using a fan oven.
- Using a sharp knife, cut each acorn squash in half (don't try and cut the stem in half, it's too tough so just cut around it) and scoop out the seeds and any stringy bits with the help of a spoon or an ice cream scoop and discard the seeds.
- Place on a sheet pan or a roaster cut side up, drizzle with olive oil, season with salt and pepper, and roast uncovered for 30-40 minutes or until fork tender (if yours are larger, they might take up to 60 minutes).
- Remove from the oven, allow to cool until it's cool enough to handle and scoop out the flesh to use in recipes. Or serve right away without scooping the flesh.