Amazing Baked Acorn Squash

This is THEE all time best acorn squash recipe in the world. Seriously. Even if you don't care for acorn squash as a rule, this recipe will change your mind. It is super easy, realitvely quick and super yummy. Even your pickiest eater will eat it willingly.

First off if you are like me and buy your squash at the grocery store you will want to wash it well before you cut it because you are going to want to eat the skin on the recipe. I put a tiny dab of dish washing liquid on my hand and rub it well over the skin, rincing well when you are done. I do this earlier in the day so that I can leave it to air dry. You don't want to try and cut it while it is damp. Cuting an acorn squash is hard enough so you don't want to chance accidently lopping off a digit. So be forewarned! Better safe than sorry.

First preheat your oven to 400 degrees then... using a strong-long knife and cut your squash lenthwise, from stem to bottom. Remove the seeds, reserving the seeds if you like to toast roast seeds, which I do, then cut the halves in half. Once you have done that cut the halves into 1/2 inch slices like this:

Toss the slices in a large bowl along with 4 TBS of an oil of your choice. I like the clean flavor of canola but this is entirely up to you. Once you have tossed them around to make sure they are all coated, set them aside for a second while you grab a small cereal sized bowl. 

In your small bowl add: 1/2 tsp salt, 1/2 cup dry parmesean cheese and 1 tsp garlic powder. If you only have garlic salt no worries. Just omit the salt and you will be fine. Optional add-ins are, 1/2 cup sunflower seeds, or 1TBS cracked black pepper corn. I do one or the other but not both in the recipe.

Stir all the powdered ingredients together then poor it over your squash, tossing to coat. Shake the bowl a little to settle the crumbs tot he bottom of the bowl. Carfully lay out your squash in a single layer on to a cookie pan. With your fingers add the crumbs from the bowl to any pieces that might need a little extra. Use it all... you don't want to miss out on any yummy goodness. Place on the middle oven rack for approximately 40 minutes. I turn them over at 30 min and watch them closely so they don't burn, taking them out at about 40. 

They will be crispy on the outside, soft on the inside and chewy on the crust. This is so good you will wish you bought more than one squash!

Ingredient recap:

1 acorn squash

4 TBS oil

1/2 tsp salt

1/2 cup dry or shredded parmesean cheese

1 tsp garlic powder

1/2 cup sunflower seeds or 1 TBS cracked black peper corn (optional)

As always let me know what you think. I'd love to hear your variations.

Enjoy!

Kerri Downey