Acorn Squash- Two Ways

We're getting into the time of year where acorn squash is in season! I like making them because they're so small, it's almost like an individualized serving (and maybe leftovers?). The texture reminds me of a sweet potato, but the taste is very mild for squash. Both of these recipes are simple to prepare, though I would say the sweet version is easiest.

Sweet Acorn Squash

Begin by cutting your acorn squash in half. Remove the seeds/strings by scooping them out with a spoon. Rub with olive oil and place face down on a greased baking sheet. Cook in oven at 400 degrees for 1 hour.

Flip over and coat the inside of the squash with butter. Sprinkle brown sugar and cinnamon over top. Drizzle with maple syrup.

Acorn Squash Parmesan Rings

Cut an acorn squash into slices, removing the seeds/strings as you go.

Put 1 tsp paprika, 1 tsp salt, 1 tsp, garlic powder, 1 Tb parsley, and 1/4 cup olive oil into a bowl. Coat the squash slices in your spice mixture, then place on parchment-lined baking sheet. Sprinkle with parmesan cheese. Cook in oven at 425 degrees for 20 minutes.