• Natalie

Pepper Roasted Acorn Squash


2lbs acorn squash, cut into wedges

1 tablespoon olive oil

1 tablespoon black peppercorns

1/4 cup shaved parmesan cheese


sea salt, to taste


Heat oven to 350 degrees.

Using a mortar or a food processor, mash the black peppercorns and olive oil and keep mashing until it turns into a thick paste.

Rub onto the acorn squash and place on a sheet pan.

Roast for 45/50 or until tender, turning once half way through and sprinkle with paprika.

Top with shaved parmesan and sea salt (If you don't have shaved parmesan you can use grated).


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