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Parmesan Acorn Squash



Preheat oven to 400 degrees F.
Line a large baking sheet with sides with foil.
Cut each squash in half and scoop out seeds and strings with a spoon.
Cut each squash half lengthwise into 4 wedges.
On a plate, toss cheese, breadcrumbs, and cayenne until blended.
Brush cut sides of squash wedges with butter, then dip into cheese mixture, just to coat cut sides.
Arrange, cut-side down, on prepared baking sheet.
Roast 14 minutes; turn wedges to other side.
Roast 14 minutes longer, or until squash is tender and lightly golden brown.