Description
This Parmesan Herb Roasted Acorn Squash recipe combines tender acorn squash slices with a flavorful blend of parmesan cheese and dried herbs, roasted to golden perfection. It’s a delicious, savory side dish perfect for fall and holiday meals.
Ingredients
Scale
Main Ingredients
- 2 acorn squash (small to medium sized)
- ¼ cup extra-virgin olive oil
- 1 cup finely grated parmesan cheese
Seasonings
- 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 off the top and bottom of each acorn squash to create flat surfaces, then stand the squash on one flat end and carefully slice it in half. Scoop out the seeds with a spoon and discard, then slice each half into 1-inch thick slices.
- Toss with seasoning: Place the squash slices into a large mixing bowl along with the extra-virgin olive oil, grated parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hands 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 and arrange the coated squash slices in a single layer with the parmesan mixture side up. If there is any extra parmesan herb mixture left in the bowl, gently press it onto the top of the slices. Bake in the preheated oven for 25 minutes, or until the squash is soft and the topping is lightly golden.
Notes
- For extra crispiness, broil the squash for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- You can substitute parmesan with nutritional yeast for a vegan version, but keep in mind the flavor will be different.
- If you prefer a sweeter contrast, drizzle a little honey or maple syrup over the squash before baking.
- This dish pairs well with roasted meats or can be added to a hearty autumn salad for a vegetarian main.
- Use fresh herbs if available, adjusting quantities to taste.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
