Baked Italian Acorn Squash 

Seasoned in a mix of dried thyme, rosemary and oregano, this easy baked acorn squash recipe is sprinkled with Parmesan cheese that melts right in. It’s a simple fall – winter side dish. And the best part is that you just slice the squash, leaving the skin on. It is so simple to turn roasted squash into something special.

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure, supporting gut health, and decreasing your risk for certain diseases.

Health Benefits of Winter Squash:

High in vitamins A, B6, C, folate, manganese, magnesium, riboflavin, potassium, and phosphorus.

• Vitamin A is good for the eyes, skin, and helps reduce inflammation

• Vitamin C helps wound healing and proper growth

• Manganese boosts bone strength and helps process fats and carbs in the body

• Potassium does many things for the body, some of which include decrease cholesterol, maintain blood glucose, and help with sleep

• Magnesium helps regulate muscle contraction and prevents stomach upsets

How to Make Baked Italian Acorn Squash

Ingredients

• Two small acorn squash, cut in half, seeds removed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1/4 cup pine nuts, roughly chopped
• 2 tbs. grated Parmesan cheese
• 1 tbs. extra-virgin olive oil

Directions

1. Preheat the oven to 350 degrees F.
2. Place the squash cut-side up on a baking sheet.
3. In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt, pepper and pine nuts.
4. Drizzle the squash halves with olive oil and sprinkle the above mixture over the squash and add the Parmesan on top.
5. Bake for 35 to 45 minutes or until the squash is golden brown on top and soft when a knife is inserted.

Notes

• Store leftover squash in an airtight container in the refrigerator up to 3 days. Warm it in a 350-degree F oven.
• You can add the roasted acorn squash to a salad or to cooked grains such as farro, barley or quinoa.
• If you don’t have an acorn squash, you can substitute with delicata squash, kabocha squash or red kuri squash. You do not need to peel any of these varieties.