< Return to Seasonal Recipes

Roasted Acorn Squash


1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Preheat oven to 400 degrees.
  2. Toss squash slices, cheese, rosemary, oil, salt and pepper in a bowl until squash is evenly coated. Spread squash on a baking sheet.
  3. Roast in oven until golden brown and tender, 25-30 minutes.