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Parmesan Roasted Acorn Squash
January 28, 2014

Very tasty, a nice change from most recipes that use brown sugar. I used Kraft Parmesan (the kind that is almost like powder), not the fancy grated kind, and it turned out perfectly. I only had to bake it for 23 minutes. I also rubbed the cheese/oil/spice mixture on the slices, as it didn't make a lot of "sauce" and it was easier to just rub it onto the squash than to "toss" it. Next time I might make 1 1/4 to 1 1/2 times the sauce, as this just barely covered it. But it was super yummy.

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