Roasted Parmesan Acorn Squash
Transform humble acorn squash into a golden, caramelized delight with this simple roasting method. Featuring a tender, sweet interior and crispy, herb-infused parmesan edges, this side dish provides wholesome comfort for any family meal. The oven does all the heavy lifting, making this an ideal choice for busy weeknights when you want a nutritious, savory, and effortless vegetable dish that is guaranteed to please even the pickiest eaters.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 small to medium acorn squash
1/4 cup extra-virgin olive oil
1 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
Preheat your oven to 425 degrees Fahrenheit to ensure high heat for proper caramelization.
Carefully slice the top and bottom off the squash to create a stable base, then stand it upright and slice it in half.
Use a sturdy spoon to scoop out the seeds and fibrous strands from the center of the halves.
Slice each half into pieces about one inch thick, creating uniform half-moon shapes for even cooking.
Place the slices in a large mixing bowl and drizzle with olive oil, then add the parmesan, garlic powder, salt, basil, thyme, and oregano.
Toss everything together until the squash is evenly coated with oil and the parmesan-herb mixture.
Arrange the slices in a single layer on a parchment-lined baking sheet.
Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and the cheese is golden brown.
Notes
Use finely grated parmesan to ensure better adhesion to the squash slices. Feel free to swap the dried herbs for smoked paprika or a dash of chili powder if you prefer a spicier flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://elitesrecipes.com/roasted-acorn-squash/