Description
This Parmesan Herb Roasted Acorn Squash recipe offers a deliciously savory and easy way to enjoy acorn squash. Coated with a flavorful blend of parmesan, herbs, and garlic, then roasted to tender, golden perfection, it makes a perfect side dish for any meal.
Ingredients
Scale
Main Ingredients
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Slice off the top and bottom of the acorn squash so it can sit flat. Then cut each squash in half, scoop out seeds with a spoon, and slice each half into 1-inch thick slices.
- Season the Squash: Place the squash slices in a large mixing bowl. Add the extra-virgin olive oil, finely grated parmesan, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Toss everything together using your hands until the slices are evenly coated.
- Arrange on Baking Tray: Line a baking tray with parchment paper. Lay the seasoned acorn squash slices flat on the tray. If any parmesan herb mixture remains in the bowl, press it onto the top of the slices to maximize flavor.
- Roast the Squash: Bake in the preheated oven for 25 minutes until the squash is tender and the tops are lightly golden and crisp.
- Serve: Remove from oven and let cool slightly before serving. Enjoy as a warm and flavorful side dish that serves 6.
Notes
- Use a sharp knife and a stable cutting board to safely slice the acorn squash.
- For added sweetness, drizzle a teaspoon of maple syrup over the squash before baking.
- This recipe can accommodate larger acorn squash if sliced thinner to maintain even cooking.
- If parmesan is not available, nutritional yeast can be a good vegetarian substitute for a cheesy flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
