Tre Stelle Parmigiano Reggiano Roasted Acorn Squash

A family favourite ~ triple your fibre intake ~ leave the squash unpeeled.
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Cheese: Parmigiano Reggiano   Course: Soup/Salad

Makes 4 servings

INGREDIENTS

1 medium acorn squash, washed, dried and cut into 1/2” slices, seeds removed

1/2 cup | 125 mL
Tre Stelle® Parmigiano Reggiano Cheese, grated

1/4 cup | 60 mL
bread crumbs

2 cloves
garlic, minced

8 medium sage leaves, finely chopped

1 tsp | 5 mL
freshly grated lemon zest

1/4 cup | 60 mL
olive oil

salt and black pepper to taste

PREPARATION

Preheat oven to 400ºF (200ºC).

In a medium bowl combine Parmigiano Reggiano Cheese, bread crumbs, garlic, sage, lemon zest, olive oil; season with salt and black pepper.

Spray a baking sheet with cooking spray or line with parchment paper. Place squash slices in a single layer onto pan. Sprinkle with cheese/breadcrumb mixture and gently pat to adhere. Bake for approximately 20 minutes or until fork tender. Remove from oven and serve.

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Created By: Tre Stelle® Kitchen

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