Description
Delicious Parmesan Herb Roasted Acorn Squash featuring tender slices of acorn squash coated with a savory blend of parmesan cheese and herbs, baked to golden perfection. This easy and flavorful side dish is perfect for fall and holiday meals.
Ingredients
Scale
Main Ingredients
- 2 small to medium acorn squash
- 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: Preheat the oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare Squash: Slice off the top and bottom of each acorn squash. Stand the squash on one flat end and carefully slice each in half. Scoop out the seeds with a spoon and then slice each half into 1-inch thick slices.
- Season Squash: Place the squash slices in a large mixing bowl. Add the olive oil, parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Toss everything together using your hands until the squash is well coated with the mixture.
- Arrange on Baking Tray: Line a baking tray with parchment paper. Lay the squash slices flat on the tray, pressing any extra parmesan herb mixture from the bowl onto the top of the slices for added flavor.
- Roast: Place the tray in the oven and bake for 25 minutes until the slices are tender and lightly golden on top.
Notes
- Use ripe acorn squash for sweeter flavor and easier roasting.
- If parmesan cheese is unavailable, a hard aged cheese like pecorino can be used as a substitute.
- For a dairy-free version, omit parmesan and increase olive oil slightly, or use a vegan cheese alternative.
- Keep squash slices uniformly thick to ensure even cooking.
- Serve warm as a delightful side dish to mains such as roasted poultry or hearty grains.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
