Cheese-Crusted Acorn Squash

I love cheese! I love lots of cheese on just about everything. In an attempt to eat more seasonal food I thought it would be cool to add cheese and squash. This was one of the best things ever. The sweetness of the baked squash, with the saltiness of the cheese. The savory herbs and touch of heat. My only regret was that I did not find out about this before Thanksgiving. This may cost you some extra cardio, but it is so worth it. Did I mention that I LOVE cheese!

Ingredients

  3 minced garlic cloves
  2 minced sage leaves
  3/4 cup grated Parmesan cheese
  4 Tb breadcrumbs
  4 Tb olive oil
  Salt
  crushed red pepper flakes
  1 acorn squash

Directions

Preheat oven at 450 degrees F.  Mix first seven ingredients together in a bowl.  Line baking sheet with parchment paper.  Thinly slice the acorn squash and place on baking sheet.  Pat cheese mixture onto acorn wedges.  Squash should be in a single layer on the sheet.  Bake for 15 to 20 minutes in oven.

*If you want each wedge to be fully "cheesed out" use 1/2 acorn squash per cheese mixture. Note that making it "cheesed out" is what makes it a "Food Hiccup".