Tre Stelle Parmigiano Reggiano Roasted Acorn Squash
A family favourite ~ triple your fibre intake ~ leave the squash unpeeled.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
Makes 4 servings
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
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.