You’ll ‘Fall’ in Love With This Parmesan Crusted Acorn Squash Recipe

Merritt Bates-Thomas, who is the culinary genius behind Instagram's Kitchen Transition, has cooked up a delicious Fall recipe that highlights acorn squash. In this dish, the squash is Parmesan-crusted and it's the perfect blend of crunchy and creamy. Here's how to make it!

HERB PARMESAN CRUSTED ACORN SQUASH

2 acorn squash (small to medium sized)

1/8 cup extra virgin olive oil 

1 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1/4 teaspoon kosher salt 

1/4 teaspoon ground pepper

1 tablespoon dried Italian or Greek seasoning

1/2 teaspoon brown sugar

DIRECTIONS:

Preheat the oven to 425°F.  Slice the top of the squash, then place it on the flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.  Discard top and bottom of the squash.

Add the squash to a large mixing bowl and add olive oil.  Toss squash to coat slices.  In a small bowl mix together cheese & dry ingredients.  Sprinkle over squash slices and use a spoon to toss the ingredients together, until well mixed and the slices are lightly coated.

Place the squash slices on a parchment-lined baking pan. If there's extra herb Parmesan mixture in the bowl, sprinkle over the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.  Arrange the roasted acorn squash slices to a platter to serve. ENJOY!

If you'd like to get more recipes from Merritt (who's a Registered Dietitian Nutritionist), you can follow her on Instagram @thekitchentransition. You can also catch Merritt on WEHT's Local Lifestyles, which airs at 11am CST weekdays.