Parmesan Acorn Squash
- 2 acorn squash
- 1/4 c. grated Parmesan cheese
- 1/4 c. dry breadcrumbs
- 1/4 tsp. cayenne pepper
- 3 tbsp. unsalted butter
- 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.
acorn, parmesan cheese, breadcrumbs, cayenne pepper, unsalted butter
Taken from www.delish.com/recipefinder/parmesan-acorn-squash-rbk1207 (may not work)