PARMENSAN CRUSTED ACORN SQUASH
I could happily have put this little beauty to admire on my mantle piece. It sat though in my fruit bowl for a few days until inspiration struck and here is the result.
It is sweet and I think it could be used in cakes and desserts too, so I will experiment with that and report back here.
I could have cut this into rounds and the acorn squash, with it ridges makes an attractive flower shape. But that occurred to me after the first cut had been made - I'll be trying this out again real soon in that shape.
Keep the skin on, it roasts tender and looks so pretty it would be a shame to peel it off.
This is easily a vegan dish if you substitute Parmesan for vegan cheese.
So what are you waiting for? - This is sweet, salty, tender - just a perfect autumn dish. Eat it as a side or add it to a lentil salad and have it as a main. We ate it with a warm rice and chickpea salad and chicken with a white wine sauce.
- 1 acron squash
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp pepper
- 2/3 clove garlic
- 2 tbsp finely grated parmesan
There are two ways to cut this squash, either lengthwise into wedges or into flower shape rounds. Either way, you need a big, sharp knife!
Don't throw the seeds away, they make a delish crunch for your salad, or just to munch on their own.
Wash them, removing the orange bits. in a small tray, mix them with a drop of olive oil, salt and pepper and set aside to roast in the oven when you roast the squash
Lay the squash into a roasting tray. Scatter the garlic around. Mix the oil, salt and pepper in a bowl, pour it over the cut squash. Using your hands, rub it on to the squash pieces and garlic.
Roast in a hot oven at 200c for around 25 mins until stlightly browned and tender.
If you are prepping ahead you can let them cool at this point and do the next step 10 mins before you are ready to eat
Lay the pieces on a foil (to avoid foil mess) Sprinkle grated Parmesan on one side. (you can add chilli flakes if you want too at this point)
Cook under a medium grill for 5 mins or so until the cheese is melting.
Serve immediately.
These crunchy seeds, cooked for 15 mins in the same oven, are great to sprinkle over salads or eat on their own. Delicious!