As much as I try, I am not a potato person. Mashed, sweetened, baked, roasted, or fried, I’ve tried them all and cannot find one I like (well, except for the skinniest of french fries…). However no holiday meal is complete without a starchy vegetable and thus enters roasted acorn squash.
This was not the dish I set out to make. No, this was originally supposed to be a delicious butternut squash gratin. But one mistake led to another and out of it was born this amazing dish made of acorn squash. Note to self, don’t rely on produce labels to tell you what squash you are buying in the midst of a day-before Thanksgiving grocery store rush. Oops.
Also, acorn squash is surprisingly hard to peel and still retain a decent amount of flesh. Soon my thin slices of squash became nice large cubes.
But with a dash of garlic butter and sprinkle of panko bread crumbs and parmesan, all was forgotten.
Roasted acorn squash
- 2.5 lbs acorn squash, peeled and cubed
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 t salt
- 1/8 t pepper
Heat oven to 375 F and spray a 13×9-inch baking dish with cooking spray. Peel, seed, and dice squash into 1 inch cubes. Spread cubes evenly into baking dish.
In a small saucepan, melt butter over medium heat and then reduce to low. Add garlic and allow to cook for 2-3 minutes, until garlic has softened and butter is infused with garlic flavor.
In a small bowl, mix bread crumbs, Parmesan cheese, salt, pepper, and 1 T of butter mixture. Brush squash with remaining butter-garlic mixture. Sprinkle evenly with bread-crumb mixture.
Bake uncovered for 30-40 minutes, until squash is fork tender. Mix squash around, allowing all pieces to cook evenly. Increase oven to 425 F and bake 5 to 10 minutes longer, until top is lightly browned. Serves 6.
Nutrition: Calories 177.3; Fat: 8.9g; Saturated fat: 4.9g; Cholesterol: 23.3mg; Sodium: 87.4g; Carbohydrate: 24.5g; Fiber: 3.3g; Protein: 3.4g