One of my favorite winter vegetables is acorn squash. I love that as long as you keep it from being scratched or frozen, it will keep for quite a while! Just last week we enjoyed the last of the acorn squash from our garden. I'd kept some until Christmas last year, but I truly was amazed at how good it was, even in January... months after I had picked it from my garden! Here is is in September.
Thanks to my friend Kristin, I had the perfect recipe to use it with. (Thank you Kristin, for sharing it with me!) Enjoy!
Acorn Squash Rings with Parmesan Cheese
- Preheat your oven to 350.
- Slice a medium sized acorn squash into rings, 3/4 inch or so, and arrange in oiled baking dish or cookie sheet.
- Melt 2 tablespoons of butter and drizzle over the squash. You could use olive oil if you like.
- Sprinkle 1/4 cup (or more!) grated Parmesan cheese over the rings and salt and pepper to taste, and maybe a sprinkle of thyme.
- Bake for 45 minutes or until the squash is soft when it's poked and the Parmesan is crispy!
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My grandpa would grow this in Montana & grandma would slice it in half, bake it, & add real butter & just a tad of brown sugar. Yum! I remember buying it occasionally & it was very hard to slice but that is probably why it keeps so long. I might try to grow some this year for the first time. Thanks for sharing! Love & prayers, in Jesus, Cynthia
ReplyDeleteYou should try it again! Thanks for popping in! -L
DeleteSometimes I feel like I cook the same thing over and over, because I don't have the time to learn how to cook new things. I like this recipe. Looks simple and easy to remember! I will try this soon! Thanks!
ReplyDeleteSo simple! Can't believe I waited 4 months to try it! ;)
DeleteThis recipe looks so tasty and easy! Good thing I have some acorn squash around. :)
ReplyDeleteThis looks so very good. I love squash. Thanks so much for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week. Many blessings, Lisa :-)
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