A good combination, acorn squash and sweet onion, roasted and then finished off with a melting of Parmesan cheese. Be careful when cutting up the acorn squash; its smooth, tough skin can be a bit slippery. If you like, you can put the whole squash or halves in the oven for 5 – 10 minutes (while the oven is preheating). This will soften the skin somewhat, and probably shorten the roasting time some. You could also do this in the microwave, in one-minute increments. Of course, other squash, notably butternut, will work here, and butternut is much easier to slice. If you don’t want to use bacon, simply coat the bottom of the baking dish with some oil.
2 strips bacon, finely chopped; or oil for the baking dish
8 – 10 thin slices or wedges of sweet onion
1 medium to large acorn squash, halved, seeded, each half cut into 4 slices
salt and pepper, to taste
1/2 c grated Parmesan or Romano cheese, or other cheese
fresh chopped herb, for garnish
1. Preheat oven to 350ºF.
2. Put bacon in the bottom of a large baking dish. Arrange the onion slices over the bacon, then the squash slices, slightly overlapping the onions and squash if necessary. Cover with foil and bake for about 20 minutes.
3. Remove baking dish from oven. Increase temperature to 400ºF. Turn onion and squash slices over, as best as you can. Sprinkle with salt and pepper. Bake, uncovered, for another 10 minutes.
4. Remove from oven and sprinkle with grated cheese. Bake until the cheese is melted, 5 more minutes or so.