Cheese-Topped Acorn Squash
- Servings: Six 2-slice servings
This easy recipe uses a winter-favorite vegetable that roasts in the oven, removed halfway through to be slathered with a blend of vegetable oil and seasonings—sage, salt, nutmeg, and pepper. When you remove the squash from the oven this aromatic side dish is like an invitation to dinner. Aluminum foil is great for covering different shapes to bake more evenly in the oven. The cover can keep the food from overbrowning and hold the heat in to cook it more evenly.
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- 2 medium acorn squash (about 1 pound each)
- 1 tablespoon vegetable oil spread, melted
- 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1/4 cup shredded Parmesan cheese (1 ounce)
- Aluminum foil
Preheat oven to 350 degrees F. Halve squash lengthwise. Remove seeds and strings. Place squash, cut sides down, in a greased 3-quart rectangular baking dish. Cover lightly with aluminum foil. Bake for 30 minutes.
Meanwhile, stir together the vegetable oil spread, sage, salt, nutmeg, and pepper. Carefully cut squash into 3 slices each. Brush with mixture over cut sides of squash. Cover and bake about 20 minutes more or until tender. Sprinkle with cheese. Makes 6 (2 slices each) servings
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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