Description
This Parmesan Herb Roasted Acorn Squash recipe combines tender, roasted acorn squash slices with a flavorful blend of parmesan cheese and aromatic herbs for a delicious and easy side dish. Perfectly crispy on the edges and soft inside, this dish showcases simple ingredients transformed through roasting for a comforting, savory treat.
Ingredients
Acorn Squash
- 2 acorn squash (small to medium sized)
Seasoning & Toppings
- 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
- Slice acorn squash: Preheat your oven to 425°F (220°C). Trim the top and bottom off each acorn squash so they rest flat. Then, slice each squash in half. Using a spoon, scoop out all the seeds and stringy bits from the center. Slice each half into approximately 1-inch thick slices for even roasting.
- Toss with seasoning: In a large mixing bowl, combine the acorn squash slices with extra-virgin olive oil, finely grated parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Use your hands or a spoon to thoroughly toss the squash until every slice is coated evenly with the flavorful mixture.
- Bake: Line a baking sheet with parchment paper. Arrange the coated squash slices in a single layer on the baking tray. If there is any extra parmesan herb mixture left in the bowl, press it onto the top sides of the squash slices for added flavor. Bake in the preheated oven for 20 to 25 minutes, or until the squash is tender when pierced with a fork and the tops turn lightly golden.
- Serve: Once baked, transfer the roasted acorn squash to a serving platter. Serve warm as a delicious side dish to complement your favorite main courses.
Notes
- Choose small to medium acorn squash for more manageable slices and faster roasting.
- Make sure to slice the squash evenly to ensure uniform cooking.
- Parmesan cheese adds a nice savory flavor and helps create a light crust during roasting.
- Feel free to adjust herb quantities based on your taste preferences or substitute fresh herbs if available.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
