Parmesan Roasted Squash
- 2 small kabocha or acorn squash (about 1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if needed
- coarse salt and fresh black pepper
- 1/2 cup heavy cream
- 8 sprigs dried oregano or fresh thyme
- 1/2 cup grated Parmesan cheese
- extra-virgin olive oil, for drizzling
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Kabocha or acorn squash, small (2)
- Oregano or fresh thyme, dried (8 sprigs)
- Cooking & Baking
- Olive oil, extra-virgin (1)
- Salt and fresh black pepper, coarse (1)
- Dairy
- Heavy cream (1/2 cup)
- Parmesan cheese, grated (1/2 cup)
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Published January 2, 2013 (1 month ago).
120 people saved this recipe.
