It’s officially squash season! YAY! I guess I don’t need to tell you buy now just how much I love me some squash!!! If I had my way, I would eat it year round.
This Oven Roasted Garlic Parmesan Acorn Squash it’s crazy loaded with so much flavor, I think I want to bathe in it. It has a really unique and complex flavor profile that ranges from creamy, sweet and buttery to zesty, sour and salty… Same goes for the textures: you get to enjoy so many at once: soft, creamy, buttery, crunchy… really it’s like a party is happening in your mouth and every one has been invited!
And the best part is that it’s equally good served cold, at room temperature, or even cold, straight out of the ice box!
Lots of people don’t realize that you can actually eat the skin of certain squashes; acorn squash would be one of them! Indeed, once it’s been cooked or baked long enough, it becomes just as soft as the flesh and practically goes unnoticed as you chew on it.
If, however, you’re not all that big on eating things with skin, know that it comes off super easily once it’s been baked. You can simply remove it with your fork, directly in your plate, just like you would a baked potato, for instance, or just scoop the flesh out with your fork.
So really, you have no excuses not to eat squash more often now…
And even if you’re not a fan, I’ve good confidence that this particular dish will make you a believer!
Preheat your oven to 425°F; while that temperature is slowly climbing, work on prepping your squash…
What I particularly like about acorn squash is that its very manageable size makes it fairly easy to handle; Your blade should have no trouble at all getting from one side to the other and seeding it is a breeze, especially if you use one of ’em sturdy ice cream scoops.
Once it’s been cut in half and rid of all the guts and seeds, all that’s left to do is cut each half into 4 wedges.
You’ll then want to arrange all the wedges on a 18″ x 26″ baking sheet, drizzle them with a little bit of extra-virgin olive oil and sprinkle generously with salt and pepper. Be sure to rub each slice until well coated and then place the pan in the preheated oven for 20 minutes.
You can take advantage of this time to work on your onions and garlic cloves… Just peel and slice the onions into big wedges and smash your garlic cloves with the side of a chef knife then remove their peel.
Note that I chose to use 8 cloves, but feel free to use way, way more if you’re a fan of garlic. I don’t think you could actually use too much… Roasted garlic is soooo sweet and tender, and goes perfectly well with this dish!
After 20 minutes, remove the pan from the oven, flip the squash slices over and arrange the sliced onions and smashed garlic around the squash; return the pan to the oven for 25 minutes or until the onions and garlic are slightly golden and the squash is tender.
While that’s happening, combine all the ingredients for the vinaigrette in a small bowl or glass measuring cup and whisk vigorously until well combined; reserve.
When the squash is done to your liking, take it out of the oven, arrange it on a serving plate along with the onions and garlic and then drizzle the whole thing with the vinaigrette.
Finally, top your dish with the Parmesan shavings and pumpkin seeds and serve promptly.
Leftovers will keep in the fridge for up to a few days and can be reheated slightly in the microwave, or eaten cold, straight out of the ice box — although you might want to give it a few minutes at room temperature to allow that olive oil to relax a bit.
And no matter how you choose to eat this, remember that you can eat that peel, too!
- 2 medium acorn squash, seeded and cut into 8 wedges
- 2-3 tbsp extra-virgin olive oil
- Generous prinkle of salt and pepper
- 2 medium yellow onions, peeled and cut into wedges
- 8 garlic cloves, peeled and smashed with the side of a knife
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh thyme
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- ¼ cup Parmesan cheese shavings
- 3-4 tbsp pumpkin seeds
- Preheat your oven to 425°F
- Arrange the squash slices onto a 18" x 26" baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper. Rub each slice to coat well and place in the preheated oven for 20 minutes.
- Remove the pan from the oven, flip the squash slices over and arrange the sliced onions and smashed garlic around the squash; return the pan to the oven for 25 minutes or until the onions and garlic are slightly golden and the squash is tender.
- Meanwhile, combine all the ingredients for the vinaigrette in a small bowl or glass measuring cup and whisk vigorously until well combined; reserve.
- When the squash is done to your liking, arrange it on a serving plate along with the onions and garlic, drizzle with the vinaigrette and top with the Parmesan shavings and pumpkin seeds.
- Serve without delay.