Acorn Squash Rings

Sam Jones/Quinn Brein


2 acorn squashes
1 small onion, sliced
3/4 cup vegetable or chicken broth
1 teaspoon olive oil
3/4 cup shredded cheddar or Swiss cheese, divided
1/4 cup chopped fresh parsley


Preheat oven to 400 degrees F. Grease a 13x9-inch baking pan.

Carefully slice the acorn squashes into rings ½ inch thick and remove any seeds. Cover bottom of pan with several squash rings.

Place onion slices over rings, then half of the cheese.

Add the remaining squash rings on top.

Add broth and olive oil.

Sprinkle with remaining cheese and parsley.

Cover and bake for 30 to 45 minutes; uncover for the last 10 minutes.


Makes 4 to 6 servings.

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