Oven Roasted Garlic Parmesan Acorn Squash
Ingredients
The squash
-
2
medium
acorn squash
-
2-3
tbsp
extra-virgin olive oil
-
to taste
none
salt
-
to taste
none
pepper
The aromatics
-
2
medium
yellow onions
-
8
cloves
garlic
The vinaigrette
-
3
tbsp
extra-virgin olive oil
-
1
tbsp
lemon juice
-
1
tsp
Dijon mustard
-
1
tsp
finely chopped fresh thyme
-
½
tsp
salt
-
½
tsp
ground black pepper
The toppings
-
¼
cup
Parmesan cheese shavings
-
3-4
tbsp
pumpkin seeds
Instructions
- Preheat the oven to 425°F.
- Cut the acorn squash in half, seed it, and cut each half into 4 wedges.
- Arrange the squash wedges on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Rub to coat well and bake for 20 minutes.
- While the squash is baking, peel and cut the onions into wedges and smash the garlic cloves.
- After 20 minutes, flip the squash, add the onions and garlic around it, and bake for another 25 minutes until the onions are golden and the squash is tender.
- Combine the vinaigrette ingredients in a bowl and whisk until well combined.
- Once cooked, arrange the squash, onions, and garlic on a serving plate, drizzle with vinaigrette, and top with Parmesan and pumpkin seeds.
Nutrition Facts (estimated)
Servings
8
Calories
170
Total fat
11g
Total carbohydrates
15g
Total protein
3g
Sodium
207mg
Cholesterol
2mg
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