Aside from being the most delicious way to enjoy potatoes, twice-baked potatoes are also excellent inspiration for other veggies, such as acorn squash. With a taste and texture similar to butternut squash, this seasonal darling is ripe for roasting (and hearty enough to stand on its own as a main!).
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Twice-Baked Acorn Squash with Herby Salad
Ingredients
Scale
For the squash:
- 3 acorn squash, halved, seeds removed
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter, room temperature
- 3 ounces Parmesan cheese
- ½ teaspoon lemon zest
- ½ teaspoon paprika
For the herby salad:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- ⅓ cup cilantro leaves and tender stems, roughly chopped
- Shaved parmesan cheese, for serving
Instructions
- Preheat oven to 400°F.
- Drizzle 2 tablespoons of olive oil over squash halves, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Place squash cut side down on a foil lined baking sheet and roast until flesh is tender, 30-35 minutes. Flip over to the other side then let cool for 15 minutes.
- Scoop to remove the flesh and add it to a bowl with butter, Parmesan cheese, lemon zest, and paprika. Smash until smooth and season with salt and pepper to taste.
- Tear or cut four of the squash halves in half and discard the other two squash halves. Fill the quarter shells with the squash mixture and roast until the tops and the skins begin to brown, 10-15 minutes.
- Meanwhile, whisk together olive olive, lemon juice, honey, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Toss with scallions and cilantro.
- Transfer squash to a serving dish then top with the herby salad and shaved Parmesan cheese.
Try acorn squash in this filling recipes:
