Baked Italian Acorn Squash

In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.


Makes four servings


  • Two small acorn squash, cut in half, seeds removed
  • 1/4 cup pine nuts, roughly chopped
  • 2 tbs. grated Parmesan cheese
  • 1 tbs. extra-virgin olive oil

Preheat the oven to 350 degrees F.

Place the squash cut-side up on a baking sheet.

Combine the pine nuts and Parmesan cheese in a bowl. Drizzle the squash halves with olive oil and sprinkle the Parmesan mixture on top.

Bake for 35 to 45 minutes or until the squash is golden brown on top and soft when a knife is inserted.

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