![]() Yes– it’s totally edible when cooked properly. Lastly, I know you want to ask me about the skin. ![]() Acorn squash is full of fiber and magnesium, which are two things I’m always looking to get more of in my diet. Plain old green beans and asparagus are just not exciting anymore! I like that this parmesan acorn squash is a little different, and makes me feel proud that I’m still eating a good vegetable. Side dishes are always a hard one for me to find. It helps balance out the sweet notes of the squash, and in my option, makes it taste WAY better than it’s sweeter recipe counterparts. The parmesan adds a salty and nutty flavor, along with a nice brown crust on top. When researching about acorn squash, I noticed that all of the recipes were sweet, playing on the natural sugars… I, on the other hand, wanted to try something savory. I saw a picture of this unique shape in a magazine and I knew I had to try it. ![]() I think that’s what first drew me to wanting to make these. They’re a gorgeous accompaniment to your favorite chicken recipe, and even taste great topping a fall inspired salad. Okay, look at the shape of these things, like little decorative flowers. My roasty toasty parmesan acorn squash is not only cute, but really delicious. ![]() If you feel this way too, then you might really enjoy this recipe. It’s too sweet to be considered savory, and the texture is too mushy to enjoy more than a few bites. All squash haters unite! I will be the first to say I’m not a fan of squash. ![]()
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