Parmesan-Roasted Acorn Squash
Don't tell our mothers, they'd never believe it.
Not to worry, we are still sneaking in other nummy foods -- like these maple oatmeal scones (bake 30 minutes, not 40), from the book Flour by Joanne Chang.
Too bad I didn't take a picture of the asparagus salad, that would have been Exhibit B.
But back to acorn squash. I was talking about acorn squash.
This fine recipe, from Real Simple magazine, really is simple. And really is tasty. You just chunk slices of the squash, 3/4-inch thick, toss with a bit of olive oil, thyme, salt, pepper, and Parmesan cheese, and put 'er in the oven. Snapperooni.
Parmesan-Roasted Acorn Squash. Give it a try, even if you're not big on vegetables. You just might like it.