Recipe: Parmesan Acorn Squash

Fall is just around the corner and that means two beautiful things also are in season—acorn squash and pumpkin beers.

Last week, I perused the produce section at the , which is a vegetable smorgasbord of fresh spinach, edamame, tomatoes, and seasonal pickings.

It was my first official shopping trip to the co-op and I am now in love, because it was there that I found the perfect acorn squash. My mom used to make an amazing dish for us that I always looked forward to each fall—and I wanted to find a new recipe with a twist. While acorn squash is usually made with brown sugar, I wanted a recipe that went a different route. Here’s what I found.

What you need:

• 1 acorn squash
• Parmesan cheese
• salt
• pepper
• butter

What you do:

Preheat the oven to 400 degrees. Fill a baking dish with a half an inch of water to prevent burning. Cut the acorn in half and place cut face down in the water of the pan. Bake for one hour or until soft.

Remove from the oven and place a tablespoon of butter in the center, spreading it around the top face of the squash. Add salt and pepper to taste. Top the squash with Parmesan cheese.

Pair it with a ‘Nunkin (pumpkin) beer from , which made its debut Saturday at 1:30 p.m. on the local tap, and enjoy your meal right out of the natural bowl-shaped squash! (Owner Scott Smith calls it 'Nunkin because pumpkin beers actually have zero pumpkin content—the flavor comes from the spices!)

This rich and delicious meal can be used as a side or an entree. Enjoy!