Parmesan Crusted Squash

Do you ever see these funky squashes pop up in the produce section of your grocery store around this time of year and wonder, who the heck eats those? Or how the heck do you cook that?

Well, I love a good acorn or delecata squash- but I'm not one for the buttery brown sugar, i'm a savory salty girl. So this garlic parmesan squash has quickly become my favorit fall veggie. I always have these simple ingredients and it's so easy to toss in the oven - and I'm slightly obsessed with the adorable scallops.

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Parmesan Crusted Squash

Ingredients:

• 1 acorn squash

• 2 tablespoons olive oil

• 1/3 cup freshly grated parmesan cheese

• 2 teaspoons garlic powder

• 1/2 teaspoon salt

Directions:

• Preheat the oven to 400 degrees convection or 425 degrees conventional or air fry mode.

• Wash and dry squash. Cut in half, remove seeds, and slice into 1/2 inch to 1 inch slices and place in a bowl.

• Add remaining ingredients and toss thoroughly.

• Arrange on a parchment lined baking sheet and bake for 25 minutes, flipping half way through.

• Enjoy

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Let me know if you've tried this or have any questions. I love helping and I hope you enjoy!