As I was putting in my online grocery order I noticed that my supermarket right now still has acorn squash on its shelves. I put one in my online basket, checked out, and patiently waited for my delivery. I don’t know if I have ever been so excited to receive a grocery order-not just because of the acorn squash- but because of how crazy supermarkets are right now.

Once it was delivered, the driver informed me of the changes that had been made due to their inventory and how many of my items were not able to get fulfilled (bummer). My grocery bill went from $150 to $60! Troy was more than thrilled with the money saved….

Not surprisingly, the acorn squash was delivered though. I love acorn squash! It is so versatile in cooking. It can be roasted, steamed, stuffed, mashed, or pureed into a soup. I was excited to roast these up as a side to our roasted chicken (YUM!).

Check out your grocery store for these and pick a couple up. I promise you will not be disappointed! Happy Eating!

Ingredients

2 acorn squash

1/2 tbs avocado oil

1 1/2 tbs garlic and herb seasoning

1 tsp salt

1/2 tsp pepper

1/2 cup grated Parmesan cheese, plus more for garnishing

Instructions

Vertically slice off a piece of the squash to have a flat surface. This will help stabilize the squash as you cut it. Chop off the end of the squash that has the stem.

Next, cut the squash into 1 inch rings. Using a spoon, gently scrape the inside of each ring to remove the seeds.

Place the rings in a bowl and coat with the avocado oil. After, toss the rings with the garlic spice, salt, and pepper.

Arrange the rings on a foil lined baking sheet and bake for 25 minutes. Remove them from oven and sprinkle with the Parmesan. Place them back into the oven and cook for another 5 minutes or until the Parmesan is golden.

Remove from oven and garnish with Parmesan for serving.