Description
A flavorful and easy recipe for Parmesan Herb Roasted Acorn Squash, featuring tender roasted squash slices tossed with a savory blend of parmesan cheese and aromatic herbs, perfect as a side dish for any meal.
Ingredients
Scale
Main Ingredients
- 2 small to medium sized 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 ensure it reaches the perfect roasting temperature.
- Prepare Squash: Slice the top and bottom off each acorn squash so it can sit flat on the cutting board. Then slice each squash in half. Using a spoon, scoop out the seeds and stringy bits from the center. Slice each half into approximately 1-inch thick slices for even roasting.
- Toss Ingredients: Place the squash slices in a large mixing bowl. Add the extra-virgin olive oil, finely grated parmesan cheese, garlic powder, kosher salt, dried basil, dried thyme, and dried oregano. Use your hands or a spatula to toss everything together until the squash slices are evenly coated with the parmesan herb mixture.
- Arrange on Baking Tray: Line a baking sheet with parchment paper. Lay the coated squash slices in a single layer on the tray. If there is any extra parmesan herb mixture left in the bowl, press it onto the tops of the squash slices to enhance flavor and texture.
- Roast Squash: Place the baking tray in the preheated oven and roast for 25 minutes until the squash is tender and the tops are lightly golden and crispy.
- Serve: Remove from oven and transfer the roasted acorn squash slices to a serving dish. Serve warm as a delicious side dish to your favorite main course.
Notes
- You can substitute parmesan cheese with a vegan parmesan alternative for a dairy-free option.
- Make sure to slice the squash evenly about 1-inch thick for uniform cooking.
- Use fresh herbs if available instead of dried, but reduce the quantity by half as fresh herbs are more potent.
- For an extra crunch, sprinkle some breadcrumbs over the squash before roasting.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
