![]() Greek Yogurt Egg Salad with Smoked Paprika I couldn’t help but sprinkle a bit of Parmesan on it too after seeing how Sandy serves her spaghetti squash. The smoked paprika added such a nice layer of smoky flavor to the slightly sweet roasted acorn squash. This time I wanted to keep it simple, to be served as a nutritious side dish to something like this balsamic pork roast or a roast chicken (both cooked in the crock pot to continue to keep things on the simple side). I’ve also served roasted acorn squash with bolognese sauce for a lower carb dinner option. I’ve cooked with acorn squash a couple times, roasting it and then stuffing it. I finally broke into this beautiful acorn squash last week. I’ve always been a little intimidated with preparing them, which is why they tend to sit pretty in a bowl on my counter for weeks sometimes…but they do really add to the fall decor in my kitchen so it’s all good. ‘Tis the season for pretty squash, right? I did not grow up eating fall squashes (or are they called winter squashes, I’m still not sure on that one) like acorn, butternut, delicata and spaghetti squashes but I’ve been really into finding ways to cook them and incorporate them into recipes over the last few years. So easy to prepare!Ĭlick here to Pin this healthy Roasted Acorn Squash recipe. Planning on trying this recipe yourself? If so, drop a comment below or on my Instagram to tell me how your roasted parmesan squash turned out.Roasted acorn squash with smoked paprika is a simple healthy side dish recipe and a great way to enjoy this seasonal vegetable. As a result, the skin adds a much needed textural element to what could have ended up as a rather plain texture profile. Bon Apetit has a great article on which squash skins are edible, and which are not! Just make sure you give your squash a good wash and scrub before cooking, as it’s likely it will have a light layer of wax on the outside (most grocery store fruits and veggies do). Yes– it’s totally edible when cooked properly. Lastly, I know you want to ask me about the skin. Acorn squash is full of fiber and magnesium, which are two things I’m always looking to get more of in my diet. Plain old green beans and asparagus are just not exciting anymore! I like that this parmesan acorn squash is a little different, and makes me feel proud that I’m still eating a good vegetable. Side dishes are always a hard one for me to find. It helps balance out the sweet notes of the squash, and in my option, makes it taste WAY better than it’s sweeter recipe counterparts. The parmesan adds a salty and nutty flavor, along with a nice brown crust on top. When researching about acorn squash, I noticed that all of the recipes were sweet, playing on the natural sugars… I, on the other hand, wanted to try something savory. I saw a picture of this unique shape in a magazine and I knew I had to try it. I think that’s what first drew me to wanting to make these. They’re a gorgeous accompaniment to your favorite chicken recipe, and even taste great topping a fall inspired salad. Okay, look at the shape of these things, like little decorative flowers. My roasty toasty parmesan acorn squash is not only cute, but really delicious. ![]() If you feel this way too, then you might really enjoy this recipe. It’s too sweet to be considered savory, and the texture is too mushy to enjoy more than a few bites. All squash haters unite! I will be the first to say I’m not a fan of squash.
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