Rather than using bread, make a wonderful panini with ham and Havarti cheese using soft pretzels in its place. Offer mustard on the side for dipping.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
- Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 162 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was quite a tasty and satisfying dish. I added a sprinkling of rosemary and I think it would have been lovely to add some diced onion while the squash roasted. The recipe would certainly benefit from instructions on how best to peel a raw acorn squash.
12.14.20 This recipe is described as “incredibly easy,” but peeling an acorn squash with all of those ridges is not incredibly easy. There will never be another acorn squash peeled in this house, unless somebody can tell me how to do it more easily! We really liked how this turned out, but in the future, I’ll substitute butternut squash (that I can peel fairly easily). It did turn out a bit overcooked/mushy, so in the future, I’ll check for doneness at 35 minutes instead of 40. Very tasty, and once the peeling is complete, it is indeed very easy, too.