Description
This Parmesan Herb Roasted Acorn Squash recipe transforms tender acorn squash slices into a savory, cheesy, and aromatic side dish. Coated in a flavorful blend of extra-virgin olive oil, garlic powder, and a mix of dried herbs, then topped with finely grated Parmesan cheese, this easy oven-roasted dish is perfect for fall dinners or anytime you want a comforting, healthy vegetable option.
Ingredients
Scale
Acorn Squash
- 2 acorn squash (small to medium sized)
Seasoning & 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 and Prepare Squash: Preheat the oven to 425°F (220°C). Slice the top and bottom off each acorn squash to create stable bases. Then, slice each squash in half vertically. Using a spoon, scoop out the seeds and stringy pulp. Finally, slice each half into approximately 1-inch thick slices for uniform roasting.
- Toss with Seasonings: Place the sliced squash in a large mixing bowl. Add the extra-virgin olive oil, finely grated Parmesan cheese, garlic powder, kosher salt, dried basil, thyme, and oregano. Use your hand or a spoon to toss everything together thoroughly, ensuring each slice is well coated with the flavorful mixture.
- Arrange and Roast: Line a baking tray with parchment paper to prevent sticking and make cleanup easier. Spread the Parmesan herb-coated squash slices on the tray in a single layer, placing the Parmesan mixture side facing up. If any Parmesan herb mixture remains in the bowl, press it onto the top of the slices for extra flavor and cheesy topping.
- Bake to Perfection: Place the tray in the preheated oven and roast for 20 to 25 minutes, or until the squash is tender when pierced with a fork and the tops are lightly golden and crisp around the edges.
- Serve and Enjoy: Transfer the roasted acorn squash slices to a serving platter. Serve warm as a delicious side dish that pairs beautifully with a variety of main courses.
Notes
- Choose small to medium acorn squash for more tender and evenly cooked slices.
- Slicing the squash into 1-inch thick slices helps ensure even roasting and a perfect texture.
- Use parchment paper on the baking tray to prevent sticking and ease cleanup.
- For a richer flavor, feel free to sprinkle additional Parmesan cheese on top halfway through baking.
- This dish can be prepared ahead and gently reheated in the oven before serving.
Nutrition
- Serving Size: 1/6 of recipe (approx. 100g)
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
