Acorn Squash Baked with Rosemary and Toasted Bread
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4acorn squash, 6" in diameter
1 cplus 2 tbsp, freshly grated parmesan cheese
1/2 tspfreshly ground black pepper
1 1/2 tspdried rosemary, crushed
1 Tbspunsalted butter
3/4 cfresh breadcrumbs
8 sprig(s)rosemary for garnish, optional
How to Make Acorn Squash Baked with Rosemary and Toasted Bread
- Arrange a rack in the center of the oven and preheat to 350*. Cut thin slices from both ends of each squash and discard the slices. Cut each squash in half through stem and scoop out the seeds. Place, cut side down, in a single layer in a large baking dish. Fill the dish with 1/2" of water and bake until soft when pierced with a knife, about 1.5 hours. Remove from the oven and cool slightly.
- When squash is cool enough to handle, scoop out the insides, leaving a thin layer of flesh in each shell so that the halves will retain their shapes. Discard four shell halves. Combine the scooped-out flesh with the cheese, pepper, salt and rosemary. Stir well to mix. Refill the remaining 8 squash shells, mounding the filling in each. Arrange the squash in a baking dish that will hold them comfortably. Squash can be prepared 1 day ahead to this point; cover and refrigerate.
- In a medium, heavy skillet, heat the butter over medium-high heat. When hot, add the breadcrumbs and toss until they are a deep golden brown, 3-4 minutes. Remove the crumbs to a bowl. Breadcrumbs can be made 1-2 days ahead; cover loosely.
- Before serving, reheat the squash in a preheated 350* oven for 15-20 minutes. Or reheat in a microwave until hot, about 5 minutes. Sprinkle generously with the bread crumbs and garnish with a rosemary sprig, if desired. Arrange on a platter and serve.