DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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ROASTED PARMESAN ACORN SQUASH

adapted from www.doitdelicious.com

1 Acorn Squash
2 Tbls. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup grated Parmesan Cheese (1 oz.)

Heat oven (with oven rack in middle) to 425 degrees F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to stabilize the squash on your cutting board. Trim ends of the squash and cut it in half lengthwise. Scoop out seeds and membrane. Slice into half-moons, 3/4-inch thick. In a large bowl, toss together with olive oil, salt and pepper. Spread into a single layer on rimmed baking sheet and sprinkle with Parmesan. Roast without turning, until squash are golden brown and tender, 35 to 40 minutes.