Thursday, March 6, 2014

Parmesan-Roasted Acorn Squash

We've been trying to eat more vegetables around here.
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.
And these pancakes made with leftover Panettone crumbs.   See sad panettone story here.
But, really, and truly, we are aiming for more fruits and vegetables.
Here is exhibit A. 
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.

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2 Comments:

Anonymous Juliana said...

You are so funny Lynn...we too are trying to add more veggies on our table, as a matter of fact I have been adding greens on my smoothie, this way I make sure that I am eating greens...
I like the idea of adding parmesan on the acorn...nice side dish.
Hope you are enjoying your week my dear :D
By the way, thank you for the link on your last post, very much appreciated.

March 12, 2014 at 11:43 AM  
Blogger Lynn said...

Greens in your smoothies -- great idea, Juliana. I've also been buying more V-8 juice lately, in the little one serving-size cans. Because drinking our vegetables is good for us, too :)

March 12, 2014 at 3:08 PM  

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