What's for Dinner? Acorn Squash with Herbs and Parmesan

With Fall bringing cool, crisp evenings, I love to have comfort food to help warm up my family and bring calm at the end of the day. An easy and quick dinner idea and a way to use up your Autumn veggies, is to roast some Acorn Squash. This recipe is very satisfying and goes great paired with Yams or cooked, butter carrots, and a side salad.

Ingredients:

1 large Acorn squash (or 2 small)

1 tablespoon butter, melted

½ teaspoon garlic powder

¼ teaspoon salt

black pepper to taste

½ cup Parmesan cheese, grated plus some for garnishing

1 teaspoon of mixed herbs (Thyme, Sage, Oregano, and Rosemary)

Preheat oven to 400 degrees.

Line two medium-sized baking sheets with parchment paper.

Cut the squash in half from stem to tip and scoop out the seeds. Cut each squash half into ½-inch thick moon-shaped slices. Spread pieces onto the baking sheet.

In a bowl combine all of the other ingredients. Press the mixture onto the squash pieces and flip over to do other side. Bake until tender (about 20 minutes).

If desired, sprinkle more herbs and cheese onto the squash. Serve hot.

140 calories, 8g fat, 13g carbs, 210mg sodium, 3g fiber, 5g protein, 0g sugar