Parmesan Roasted Squash

2014-12-05
roasted cream acorn squash

 roasted cream acorn squash

 

Source: www.cinnamonspiceandeverythingnice.com

Ingredients

  • 1 acorn squash, halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
  • coarse salt and fresh black pepper
  • 1/2 cup heavy cream
  • 8 sprigs dried oregano or fresh thyme
  • 1/2 cup grated Parmesan cheese
  • extra-virgin olive oil for drizzling

Directions

  1. Preheat oven to 375 degrees F. Place the squash cut side up on a large, rimmed baking sheet or roasting pan. Season with salt and pepper. Divide the heavy cream and herbs among each one.
  2. Bake until squash is tender – test by piercing with the tip of a knife or a fork – about 35 to 40 minutes.
  3. Remove the pan from the oven and sprinkle with Parmesan. Bake until cheese is melted and lightly golden 10 – 15 minutes more.
  4. To serve drizzle with extra virgin olive oil.

Nutrition Facts:

Calories 393

Fat 32

Protein 7

Carbohydrate 20

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