Description
A savory and easy recipe for Parmesan Herb Roasted Acorn Squash featuring tender slices of acorn squash coated with a flavorful mixture of parmesan cheese, garlic, and fragrant herbs, then roasted to a golden perfection.
Ingredients
Scale
Acorn Squash
- 2 acorn squash (small to medium sized)
Seasoning and Topping
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Preheat oven and prepare squash: Preheat the oven to 425°F (220°C). Slice off the top and bottom of each acorn squash so they can rest flat. Stand squash on a flat end and slice in half vertically. Scoop out the seeds with a spoon. Then slice each half into 1-inch thick slices.
- Toss squash with seasonings: Place the squash slices into a large mixing bowl. Add the extra-virgin olive oil, grated parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hand or a spoon to toss everything together until the slices are evenly coated with the parmesan herb mixture.
- Arrange and bake: Line a baking tray with parchment paper. Lay the squash slices flat on the tray in a single layer. If there is any leftover parmesan herb mixture in the bowl, press it onto the top of the squash slices. Bake in the preheated oven for 20 to 25 minutes until the squash is tender and lightly golden on top.
- Serve and enjoy: Remove the roasted acorn squash from the oven. Transfer the slices to a serving platter and enjoy warm as a delicious side dish or snack.
Notes
- Choose small to medium-sized acorn squash for even cooking and manageable slice sizes.
- If desired, you can add a sprinkle of freshly ground black pepper for extra flavor.
- For a richer taste, substitute some or all of the olive oil with melted butter.
- Make sure not to overcrowd the baking tray to ensure even roasting and browning.
- Use freshly grated parmesan cheese for the best flavor and texture; pre-grated cheese may not melt as well.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
