Preheat oven to 375 degrees. Cut off the top third of the garlic bulb. Remove outer layer. Place garlic on a sheet of foil. Drizzle with 1 tablespoon olive oil. Wrap in foil. Place in a shallow baking pan. Bake for 40 to 45 minutes or until soft.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Squash isn’t just for soups and stews. Coat slices in thyme, garlic, and Parmesan cheese for an easy and healthy side.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 head(s) garlic | ||
| 5 tbsp. Gustare Vita olive oil, divided | ||
| Hy-Vee nonstick cooking spray | ||
| 2 medium acorn squash | ||
| 1 tbsp. fresh thyme, chopped and divided | ||
| ⅛ tsp. Hy-Vee salt | ||
| 1 lemon , halved | ||
| ½ c. fresh Parmesan cheese, grated |
Things To Grab
- Aluminum foil
- Shallow baking pan
- Large rimmed baking pan
- Fork
Directions
Lightly spray a large rimmed baking pan with nonstick spray; set aside. Cut squash lengthwise in half. Remove seeds. Cut halves crosswise into 1-inch-thick slices.
Arrange squash slices in prepared baking pan. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/2 tablespoons thyme and salt. Place lemon halves, cut sides down, in baking pan. Roast for 25 to 30 minutes or until squash is tender.
Peel roasted garlic cloves. Mash garlic with a fork in a small bowl. Stir in remaining 1/2 tablespoon thyme and juice from roasted lemon. Brush on top of roasted squash. Sprinkle with Parmesan cheese.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 27g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%