PARMESAN ACORN SQUASH

Photo by Joanmarie J.
Adapted from redbook.com

PREP TIME

8

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

PREP TIME

8

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

Adapted from redbook.com

Ingredients

  • 2

    (1 1/2-pound) acorn squash

  • 1/4

    cup(s) grated Parmesan cheese

  • 1/4

    cup(s) dry breadcrumbs

  • 1/4

    teaspoon(s) cayenne pepper

  • 3

    tablespoon(s) unsalted butter, melted

Directions

1.Preheat oven to 400 degrees F. Line a large baking sheet with sides with foil. Cut each squash in half and scoop out seeds and strings with a spoon. Cut each squash half lengthwise into 4 wedges. 2.On a plate, toss cheese, breadcrumbs, and cayenne until blended. Brush cut sides of squash wedges with butter, then dip into cheese mixture, just to coat cut sides. Arrange, cut-side down, on prepared baking sheet. 3.Roast 14 minutes; turn wedges to other side. Roast 14 minutes longer, or until squash is tender and lightly golden brown.

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