January 23, 2012

Everyday Food Roasted Squash with Parmesan Herbs

One of my favorite things about the fall is the abundance of inexpensive squash. For many years I only made acorn squash roasted with maple syrup or brown sugar. As I got older I branched out to other types of squash and absolutely fell in love with butternut and spaghetti squash. I love how easy it is to create a delicious pasta dish with roasted squash and how little effort it takes. The squash I use the most is butternut squash and since I use it so frequently I figured that it was time to try other squash varieties. Recently, Everyday Food Magazine had a recipe for Roasted Squash with Parmesan and Herbs, which looked delicious and different than my normal squash routine.

This recipe has 10 ingredients. It takes one hour and twenty minutes to roast the squash,15 minutes to prepare the dish and makes 6 servings. All the ingredients were easy to find at my local grocery store and I made no substitutions. I used flat leaf parsley, which is the only kind that my husband will eat, he doesn't like the texture of regular parsley. The longest part of this recipe is making sure to remove the seeds and scraping out the flesh of the squash after roasting. I actually added more than the recommended 2 tablespoons of Parmesan cheese, my family loves cheese so I added more than twice the amount. I followed the remainder of the recipe as written.

Getting my kids to try new types of vegetables can often be difficult on the best of days. This recipe was well received by both of my boys, they actually thought the squash was pasta. I liked that one squash made more than enough for my family of four and the taste of the fresh herbs was delicious. A great way to try new squash varieties and very kid friendly.

For the recipe go to Roasted Squash with Parmesan Herbs.
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